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Chicken, Bacon, Ranch & Veggies

By: Carleen, M.S., OTR/L, RYT 500hr, Reiki Master/Teacher, USAT L1

{Gluten Free (GF), Dairy Free (DF), Paleo, Keto (optional)}

This recipe was absolutely delicious! As a bonus, I found a new favorite spice blend that I've already used numerous other times!

Almost half of our family is both gluten and dairy free (and the more I learn the more I lean into our entire family becoming GF and DF…more to come on that at a later date!).

But, sometimes we just crave some of those flavors!

Enter - Chicken, Bacon, Ranch & Veggies! Omg yum.

This recipe was so delish, ALL of our kids approved! Not only was it delish, but it was super easy!

I stumbled across this recipe in the morning and my mouth started to water. I immediately placed my grocery pickup order to grab after work so I could make it for dinner that night!

We’re not keto, so I cut the fat by using Canadian bacon and added just a couple of slices of cooked bacon for flavor.

I also subbed in chicken tenderloins versus chopping up the chicken breasts (time-saver!….And anyone else dislike chopping raw meat?).

I mixed the veggies, oil, and dry ranch seasoning in a bowl then laid them out on the baking sheet in a single layer.

I put the chicken tenderloins on a separate baking sheet and drizzled them with olive oil and the dry ranch seasoning. *Add more or less seasoning to your liking

Then I cooked both pans in the oven at 425F and used a meat thermometer to tell me when the chicken was done.

I broiled the veggies at the end for a couple of minutes just to crisp them up a bit.

Then plated everything and drizzled ranch on top!

Serve as is for a lower-carb meal or over rice (preferably brown), quinoa, or your choice!


Chicken, Bacon, Ranch, & Veggies 2 lbs. chicken breast cut up (or tenderloins as I did) 2 slices bacon, cooked and chopped 5 slices Canadian bacon chopped 1/2 cup homemade ranch dressing (or Kraft DF Ranch) to drizzle on top 2 tablespoon avocado oil (I used olive oil bc that’s what I had) 1 large zucchini, quartered 1 large yellow squash, quartered 2 cups Brussel sprouts, quartered 1/2 yellow onion, sliced

Dry Ranch Seasoning 1 /2 teaspoon salt (more or less to taste) 1 tablespoon dill weed (add more if desired) 1 tablespoon dried parsley 1 tablespoon dried chives 1/2 teaspoon onion powder 3/4 teaspoon garlic powder 1/4 teaspoon black cracked pepper

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