Chicken Bacon Ranch and Veggies (Paleo, Whole30)

Chicken, bacon, and ranch—just saying those three words together makes mouths start to water, right? It’s a classic combo that brings comfort and flavor to the table. But here’s the twist: this version keeps things healthy and clean. It’s Paleo and Whole30-approved, meaning you get the indulgent taste without sacrificing your diet goals.

This recipe is simple, hearty, and perfect for those busy weeknights when you just want a one-pan meal to save the day. Or, let’s be honest—your sanity. Trust me, it’s going to become one of your go-to dinners.

Quick Recipe Snapshot

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Serves: 5
• Skill Level? Beginner-friendly. Seriously, you’ve got this.
• What You’ll Need:
  • Air fryer or oven
  • Big mixing bowl
  • Baking sheet (if using the oven)
  • A trusty spatula or wooden spoon

Meal Prep Hack: Want to save more time? Chop the veggies and mix up your ranch seasoning ahead of time. Leftovers? They’ll stay fresh in the fridge for 3–4 days. Bonus: they taste just as good reheated.

What Goes Into It

The Main Ingredients

Chicken & Veggies:

• 2 lbs chicken breast, diced
• 4 slices crispy bacon, chopped
• 1 large zucchini, quartered
• 1 large yellow squash, quartered
• 2 cups Brussels sprouts, quartered
• ½ yellow onion, sliced thin

For the Flavor:

• ½ cup Paleo/Whole30 ranch dressing (store-bought or homemade—it’s your call!)
• 2 tbsp avocado oil

The DIY Ranch Seasoning

Skip the store-bought packets loaded with preservatives. Here’s how to make your own ranch seasoning:

• ½–1 tsp salt (adjust to taste)
• 1½ tbsp dried dill
• 1 tbsp dried parsley
• 1 tbsp dried chives
• ½ tsp onion powder
• 1 tsp garlic powder
• ½ tsp black pepper

Simple Ingredient Swaps

• Chicken: Use chicken thighs for juicier meat.
• Veggies: Don’t like Brussels sprouts? Sub in broccoli, cauliflower, or bell peppers.
• Ranch Dressing: Check out Whole30 brands like Primal Kitchen, or whip up your own for full control over the ingredients.
• Avocado Oil: Swap for olive oil if that’s what you have on hand.

Let’s Cook It

Air Fryer Method

1. Prep the Goods: Dice the chicken, chop the veggies, and aim for uniform sizes so everything cooks evenly.
2. Season Like a Pro: In a large bowl, toss the chicken and veggies with avocado oil and a generous sprinkle of your homemade ranch seasoning. Make sure everything’s well coated.
3. Cook It Up: Preheat your air fryer to 375°F. Spread the chicken and veggies in a single layer (you might need to cook in batches if your air fryer is on the smaller side). Cook for about 14 minutes, shaking the basket halfway through.

• Pro Tip: Chicken is done when it hits 165°F, and the veggies should have those delicious browned edges.

1. Finish It Off: Drizzle with ranch dressing before serving.

Oven Method

1. Preheat First: Heat the oven to 425°F, and grease your baking sheet.
2. Mix It Together: Toss the chicken and veggies with avocado oil and ranch seasoning, just like the air fryer method.
3. Spread & Roast: Lay everything out on the baking sheet (try not to overcrowd, or the veggies will steam instead of roast). Roast for 28–30 minutes, stirring once halfway through.
4. Crispy Magic: Want an extra golden-brown finish? Broil on high for the last 2–3 minutes.

Tips, Variations & Seasonal Swaps

Dietary Tweaks

• Dairy-Free? Use coconut-milk-based mayo for your homemade ranch.
• Keto-Friendly? Stick to low-carb veggies—skip things like sweet potatoes.

Craving Spice?

Sprinkle chili flakes or cayenne pepper into the seasoning mix for a punch of heat.

Going Seasonal

• Swap summer veggies (zucchini, squash) for hearty winter ones like butternut squash or carrots!

Serving & Storing

How to Serve

This dish is hearty enough on its own, but if you want to round it out:

• Serve it over cauliflower rice for a low-carb option.
• Pair with a side salad for some crunch.

Leftovers? No Problem.

• Fridge: Store in an airtight container for up to 4 days.
• Reheating Tip: Pop it in the air fryer at 350°F for 5 minutes, or reheat it in the oven at the same temp for 10 minutes.
• Freezing: Skip the ranch drizzle and freeze the cooked chicken and veggies for up to 3 months. Thaw overnight in the fridge.

This recipe is easy, healthy, and packed with flavor. Whether you’re prepping meals for the week or just trying to get dinner on the table fast, this Chicken Bacon Ranch and Veggies dish will deliver every time. The best part? It’s comforting and indulgent without the guilt. Win-win!

Print