Description
A delicious and easy recipe for a Chicken Bacon Ranch Bowl, combining flavorful chicken, crispy bacon, and fresh vegetables.
Ingredients
Scale
- 1 pound boneless skinless chicken
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 8 ounces bacon
- 4 cups cooked rice
- 2 cups shredded romaine
- 2 carrots, shredded
- 1 cup halved cherry or grape tomatoes
- ½ medium red onion, shaved (or 1 small)
- ½ cup grated cheddar cheese
- ½ cup ranch dressing
Instructions
- Pat the chicken dry. In a small bowl, combine the salt, garlic powder, dried oregano and cayenne pepper. Sprinkle both sides of the chicken with the mixture. Refrigerate overnight, or proceed immediately.
- Place the bacon in a single layer in a cold skillet over medium heat. Cook, flipping occasionally, until crispy. Remove from heat with tongs, leaving the oil, and transfer to a paper towel lined plate.
- Increase heat to medium. Add the chicken, and cook for about 8 minutes per side (depending on the thickness), until the outside is golden brown and the inside is 160°F. Let rest on a cutting board for 5 minutes.
- Slice the cooked chicken into bite-sized pieces, and crumble the bacon.
- To construct the bowls, divide the rice between serving dishes. Top with the romaine, carrot, tomatoes, red onion, and cheddar cheese.
- Divide the chicken and bacon between the bowls. Drizzle with ranch and serve.
Notes
- For extra flavor, marinate the chicken overnight.
- Feel free to customize the veggies to your preferences.
- Use whole grain or cauliflower rice as a healthier alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg