Chicken Bacon Ranch Protein Bowl Recipes

BACON-RANCH CHICKEN BOWLS

Steps:

• Preheat oven to 400 degrees F. Place broccoli florets on a parchment paper lined baking sheet. Drizzle with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Toss to coat evenly and spread in a single layer across the baking sheet. Roast in the oven at 400 for 20 minutes, or until tender and golden brown on the edges. Meanwhile, Heat a skillet over medium heat. Cut bacon into 1 inch pieces and fry, until cooked through and slightly crisp, about 7 minutes, flipping occasionally to cook evenly. Remove from heat and set on a paper towel lined plate. Set aside. Reserve 2 tablespoons of the bacon grease in the skillet, discard the rest. Place chicken breasts on a cutting board and cover with a sheet of wax or parchment paper. Using a meat mallet, rolling pin, or bottom of a skillet, pound chicken until it is an even 1/4 inch thickness. Using a sharp knife, cut the chicken into 1/2 inch cubes. Increase the heat to the skillet with the bacon grease in it to medium high heat. Add the cubed chicken and cook, stirring occasionally until the chicken and golden brown and cooked through. About 7 minutes. Toss the cooked chicken in 1/2 cup of the creamy ranch. Set aside and cover to keep warm. Heat a separate skillet over medium heat with 1 tbsp. olive oil. Add the spiralized sweet potato and saute for about 6 minutes, or until tender. Divide sweet potatoes, broccoli, and the bacon and ranch chicken into bowls. Drizzle with a little more creamy ranch (if desired). Serve and enjoy!

CHICKEN BACON RANCH PROTEIN BOWL

Steps:

• Start by dicing chicken and turkey bacon. Heat a large skillet or wok to medium high heat. Add chicken and bacon. Season with salt and pepper and cook until chicken is 160 F.
• Remove from skillet to a large mixing bowl. Add seasonings (garlic powder, onion powder, dill) and Greek yogurt. Mix well.
• Meanwhile add zucchini or any other vegetables to the skillet/wok and cook until desired doneness. Add chicken mixture back to the pan and add cheese. Stir to blend in cheese. Serve.

BAKED BACON RANCH CHICKEN AND PASTA

Steps:

• Place broccoli and water in a microwave-safe bowl. Cover and microwave on high until steamed and tender, 3 to 4 minutes. Remove and drain excess liquid; set aside.
• While broccoli is steaming, place 1 tablespoon ranch dressing mix in a large resealable plastic bag. Add chicken and pepper, seal the bag, and massage to coat chicken with seasonings.
• Pour chicken broth into a large pot and bring a boil over medium-high heat. Add shells and return to a boil. Reduce heat to medium-low and cook, stirring occasionally until pasta is nearly done, about 10 minutes. Drain pasta, reserving 1/2 cup of cooking broth.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Heat butter and olive oil in a large nonstick skillet over medium-high heat. Add chicken to the hot skillet, working in batches if necessary, and cook until browned on all sides, about 7 minutes. Remove chicken to a plate.
• Add milk, Alfredo sauce mix, and remaining 2 tablespoons ranch dressing mix to the hot skillet; bring to a boil. Turn off the heat, add chicken and any accumulated juices, pasta, broccoli, sour cream, reserved 1/2 cup pasta cooking broth, salt, and pepper. Transfer mixture to the prepared casserole dish and sprinkle with Parmesan cheese and bacon.
• Bake in the preheated oven until cheese is melted and sauce is bubbly, about 20 minutes. Serve warm.