Description
Delicious, low-carb chicken and bacon bowls with creamy ranch and melty cheese, perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 8 oz thick-cut smoked turkey bacon
- 0.5 cup ranch dressing
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 cup sour cream (optional)
Instructions
- Cook the thick-cut smoked turkey bacon in a skillet over medium heat until crispy, about 8–10 minutes. Remove and drain on paper towels.
- In the same skillet, add the seasoned boneless chicken breasts. Cook for 6–7 minutes per side until browned and cooked through, reaching an internal temperature of 165°F.
- While the chicken cooks, sprinkle with garlic powder and smoked paprika for depth.
- Add fresh spinach and halved cherry tomatoes to the skillet; sauté until the spinach wilts, about 2–3 minutes.
- Slice the chicken and return it to the skillet with the crispy turkey bacon. Drizzle ranch dressing over everything and stir gently to combine.
- Serve in bowls topped with shredded cheddar cheese and chopped green onions.
Notes
Let the chicken rest briefly after cooking to keep it tender. Use full-fat ranch and sour cream for a true keto profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 745
- Sugar: 2g
- Sodium: 1060mg
- Fat: 45g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 68g
- Cholesterol: 220mg