CHICKEN BACON RANCH VEGGIE BAKE

~ serves 5 adults

Ingredients

  • 2 lbs boneless, skinless chicken thighs or breasts, chopped (slightly larger than a dice)

  • 6 bacon strips

  • 2 lbs potatoes, unpeeled and chopped into bite size pieces (I like to use 1 lb sweet potatoes and 1 lb red potatoes)

  • 1 large head of broccoli or cauliflower, or 3 handfuls string green beans, or 1 bunch of asparagus, chopped into bite size pieces

  • 2 cups carrots, thingly sliced

  • 1 large red onion, chopped

  • 2 TBSPs avocado oil

  • 2 teaspoons garlic powder

  • 1 teaspoon sea salt

  • 1 teaspoon dried thyme

  • ½ -¾ cup ranch dressing (or make your own, recipe below but in a pinch I use Primal Kitchens Ranch dressing)

Homemade Ranch Dressing:

  • 1 cup avocado oil based mayo (Sir Kensington’s, Primal Kitchen, or Chosen Foods)

  • 2 ½ TBSPs lemon juice

  • 1 ½ teaspoon dried dill

  • 1 teaspoon dried parsley

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ¼ teaspoon black pepper

  • ⅛ teaspoon sea salt

* mix all ingredients together well in a jar

Instructions:

  1. Preheat oven to 425 degrees F. Chop veggies and potatoes according to directions. Place the veggies and potatoes directly onto a large rimmed sheet pan. 

  2. Add the avocado oil and spices to the veggies/potatoes and toss everything together using your hands.

  3. Once the oven has preheated add the sheet pan to the oven and bake for 20 minutes. 

  4. During this time, heat a large skillet over medium heat then cut the bacon strips into the skillet using a scissors. Cook the bacon until just barely done to your liking. 

  5. While the bacon is cooking, dice the chicken into bite size pieces. Remove the bacon from the skillet once cooked to your liking and save for later. 

  6. With the remaining bacon grease still in the skillet, add the chicken and cook until chicken is no longer pink (roughly 10 minutes, stir a few times so each side of the chicken pieces gets cooked). 

  7. Once the veggies/potatoes are cooked (check after the timer goes off by piercing a potato with a fork, if it goes in easily things should be done), remove the pan from the oven. The bake time may differ depending on the size of your cuts and each oven is slightly different. Top the veggies with the drained chicken and bacon pieces. 

  8. Drizzle the ranch dressing over the entire pan (each person’s amount of ranch used may vary...you do you!) and serve!