Description
A satisfying keto-friendly bowl featuring tender chicken, crispy bacon, fresh spinach, and cherry tomatoes, drizzled with ranch dressing.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 8 oz thick-cut 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 bacon in a skillet over medium heat until crispy, about 8-10 minutes.
- Remove the bacon and let it drain on paper towels.
- Add seasoned chicken breasts to the same skillet, cooking each side for 6-7 minutes until browned and cooked to an internal temperature of 165°F.
- Toss in fresh spinach and halved cherry tomatoes, sautéing for 2-3 minutes until the spinach wilts.
- Slice the cooked chicken and return it to the skillet with the crispy bacon.
- Drizzle ranch dressing over the mixture and stir gently to coat.
- Serve the mixture in bowls topped with shredded cheddar cheese and sliced green onions.
Notes
Prep ingredients a day in advance for quick assembly. Leftovers can be stored in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg