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Chicken Bacon Ranch and Veggies (Paleo, Whole30)

Chicken Bacon Ranch and Veggies
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A hearty and flavorful one-pan meal, this Chicken Bacon Ranch and Veggies recipe combines tender chicken, crispy bacon, and fresh vegetables with a savory homemade ranch seasoning. Perfect for busy weeknights or meal prep, it’s Paleo and Whole30-friendly, offering a healthy twist on a classic comfort food.

Ingredients

Scale

Protein & Vegetables:

  • 2 lbs chicken breast, cut into bite-sized pieces
  • 4 slices bacon, cooked and chopped
  • 1 large zucchini, quartered
  • 1 large yellow squash, quartered
  • 2 cups Brussels sprouts, quartered
  • ½ yellow onion, sliced thinly
  • 2 tbsp avocado oil

Dry Ranch Seasoning:

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

Optional:

  • ½ cup homemade or Whole30-compliant ranch dressing for drizzling

Instructions

Air Fryer Method:

  1. Prep Ingredients: Cut chicken and vegetables into uniform pieces for even cooking. Toss them in a large bowl with avocado oil and the dry ranch seasoning until evenly coated.
  2. Cook in Air Fryer: Preheat the air fryer to 375°F. Add the chicken and veggies in a single layer (cook in batches if needed). Air fry for about 14 minutes, shaking halfway through. Chicken should reach an internal temperature of 165°F, and veggies should be slightly charred.

Oven Method:

  1. Preheat Oven: Set oven to 425°F and lightly grease a baking sheet.
  2. Combine Ingredients: In a large bowl, toss chicken and vegetables with avocado oil and the dry ranch seasoning until well-coated. Spread everything evenly on the baking sheet without overcrowding.
  3. Roast & Broil: Roast for about 28–30 minutes, stirring halfway through. Drain excess liquid if needed to help veggies crisp up. For extra browning, broil on high for the last 2–3 minutes while keeping an eye on it to prevent burning.

Notes

Serving Suggestions:

  • Serve warm as a standalone dish or pair with cauliflower rice or a simple green salad for a complete meal.

Tips & Tricks:

  • Crispier Veggies: Drain any liquid during cooking to allow vegetables to brown better. Broiling at the end enhances crispiness.
  • Batch Cooking: If your air fryer is small, cook in batches to avoid overcrowding.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to four days. Reheat in an air fryer at 350°F for about five minutes or in an oven at the same temperature for ten minutes to restore crispiness.
  • For freezing, store cooked chicken and veggies (without ranch drizzle) in freezer-safe containers for up to three months. Thaw overnight before reheating.

Find it online: https://paleo.recipes/chicken-bacon-ranch-and-veggies/