Chicken Bacon Ranch Keto Bowls

The Chicken Bacon Ranch Keto Bowl is a satisfying low-carb meal featuring juicy seasoned chicken, crispy nitrate-free bacon, creamy herb-studded ranch dressing, and fiber-rich low-carb vegetables like roasted broccoli and cauliflower rice. This hearty bowl offers a balanced mix of nourishing fats, ample protein, and fresh vegetables, all while staying strictly keto-friendly and customizable for easy weeknight dinners or meal prep.

Course Dinner, Lunch, Main Course, Meal Prep

Cuisine American, Keto, Low Carb

Keyword chicken bacon ranch, gluten free, keto bowl, low carb dinner, meal prep

Prep Time 15

Cook Time 25

Total Time 40

Servings bowls

Calories 640kcal

Equipment

large skillet
rimmed baking sheet
Mixing bowl
Whisk
Cutting board
Chef's knife

Ingredients

For the chicken

1 1/2 pounds boneless skinless chicken thighs or chicken breasts, cut into bite-size pieces
2 tablespoons olive oil or avocado oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika optional, for extra flavor
1/2 teaspoon sea salt or to taste
1/4 teaspoon black pepper or to taste

For the bacon

8 slices nitrate-free bacon thick-cut if possible

For the ranch sauce

1/2 cup mayonnaise sugar-free, avocado oil or olive oil based
1/4 cup sour cream or full-fat plain Greek yogurt
2 tablespoons heavy cream to thin to desired consistency
1 tablespoon fresh dill finely chopped, or use 1 teaspoon dried dill
1 tablespoon fresh parsley finely chopped
1 tablespoon fresh chives finely sliced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sea salt or to taste
1/8 teaspoon black pepper or to taste

For the bowl base and toppings

4 cups cauliflower rice fresh or frozen
2 cups broccoli florets cut into bite-size pieces
2 tablespoons olive oil for roasting broccoli and cooking cauliflower rice
1 cup baby spinach or chopped romaine, optional
1 cup shredded cheddar cheese or your favorite shredded cheese
1 medium avocado pitted and diced, optional
2 tablespoons pickled jalapeños optional, for heat

Instructions

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper for the bacon and broccoli.
Lay the bacon slices on half of the prepared baking sheet in a single layer, and spread the broccoli florets on the other half.
Drizzle the broccoli with half of the olive oil for the bowl base, season lightly with salt and pepper, and toss to coat, keeping the bacon side separate.
Bake the bacon and broccoli for 15 to 20 minutes, turning the bacon once halfway, until the bacon is crisp and the broccoli is tender and browned at the edges, then transfer the bacon to a plate and roughly chop when cool enough to handle.
While the bacon and broccoli cook, add the chicken pieces to a bowl and toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
Heat a large skillet over medium to medium-high heat and, if desired, add a spoonful of rendered bacon fat from the pan for extra flavor.
Add the seasoned chicken to the hot skillet in a single layer and cook, stirring occasionally, for 8 to 10 minutes until the pieces are golden brown and cooked through with no pink in the center, then remove from heat and let rest for a few minutes.
In a mixing bowl, whisk together the mayonnaise, sour cream, heavy cream, dill, parsley, chives, garlic powder, onion powder, salt, and pepper until smooth and creamy, adjusting the thickness with a splash more cream if you prefer a thinner drizzle.
Wipe out the skillet if needed, add the remaining olive oil for the bowl base, and cook the cauliflower rice over medium heat for 5 to 7 minutes until hot, tender, and slightly toasted, seasoning lightly with salt and pepper to taste.
Prepare any fresh greens by roughly chopping the spinach or romaine and dicing the avocado and any optional toppings such as pickled jalapeños.
To assemble the bowls, divide the warm cauliflower rice among four serving bowls and arrange the roasted broccoli and fresh greens over the top or to one side.
Top each bowl with a portion of cooked chicken, chopped crispy bacon, shredded cheddar, avocado, and pickled jalapeños if using.
Drizzle each bowl generously with the homemade ranch dressing and serve immediately, allowing each person to add extra ranch to taste.
For meal prep, store the chicken, bacon, broccoli, cauliflower rice, and ranch dressing in separate airtight containers in the refrigerator for up to 4 days and assemble and reheat components just before serving.

Notes

Use a clean, sugar-free mayonnaise and avoid any ranch seasoning packets that contain added starches or sugars to keep these bowls strictly keto. For extra flavor variations, add a dash of hot sauce or a squeeze of lemon juice to the ranch, or toss the cooked chicken in buffalo sauce before assembling. To keep bacon crisp for meal prep, store it separately and re-crisp in a skillet or air fryer for a minute or two before serving. Each bowl is designed to stay under 10 grams of net carbs per serving when assembled as written, even with avocado included.

Nutrition