Chicken Bacon Ranch Bowls for Two
Chicken Bacon Ranch Rice Bowls made with juicy chicken, crispy bacon, fluffy rice, lettuce, and creamy ranch. They're an easy dinner for two!
Ingredients
For the Bowls:
- 8 - 10 oz. boneless, skinless Chicken Thighs or Chicken Breasts
- 1/4 tsp. Salt
- 1/4 tsp. freshly cracked Black Pepper
- 1/4 tsp. Garlic Powder
- 2 strips Bacon like Applewood or Thick Cut
- 2 cups Cooked Rice
- 2 packed cups Shredded Lettuce or Arugula
- 1/4 cup Ranch Dressing
For the Toppings:
- 1/3 cup Shredded Cheddar Cheese
- 1/2 medium Avocado sliced or diced
- 1/3 cup shredded Carrots
- 1/4 cup thinly sliced Red Onion or Green Onion (see notes)
- Crunchy Everything Seasoning optional
Instructions
- Make the Ranch + Cook the Rice. If you’re making homemade ranch, thoroughly whisk the ingredients together in a small bowl and set aside. Cook the rice according to package directions.
- Season the Chicken. Season 8 - 10 oz. boneless, skinless Chicken Thighs or Chicken Breasts with 1/4 tsp. Salt, 1/4 tsp. freshly cracked Black Pepper, and 1/4 tsp. Garlic Powder. Set aside to rest at room temperature while you cook the bacon.
- Cook the Bacon. In a skillet over medium heat, cook 2 strips Bacon until browned and crispy, flipping it halfway through cooking, about 7-8 minutes. (I cut bacon strips in half and cook them in an 8″ skillet.) Transfer the cooked bacon to a plate lined with a paper towel, leaving the rendered bacon fat in the pan.
- Cook the Chicken. Cook the seasoned chicken in the rendered bacon fat for about 4-5 minutes per side, until golden brown and the internal temperature reaches 165º F.
- Let the Chicken Rest + Build the Bowls. Transfer the cooked chicken to a cutting board and tent with foil. Let the chicken rest for at least 5 minutes. While the chicken rests, chop the bacon and build the bowls: divide 2 cups Cooked Rice between each bowl, followed by 2 packed cups Shredded Lettuce or Arugula, chopped bacon, 1/3 cup Shredded Cheddar Cheese, 1/2 medium Avocado, 1/3 cup shredded Carrots, and 1/4 cup thinly sliced Red Onion.
- Slice the Chicken, Finish the Bowls, and Serve. Slice the chicken or cut it into bite-sized pieces. Divide the chicken between the bowls, drizzle each bowl generously with ranch dressing, sprinkle with Crunchy Everything Seasoning (if using), and enjoy!
Notes
Ranch Dressing: You can use your favorite store-bought ranch, your favorite creamy dressing, OR a couple of to-go ramekins of ranch dressing from your favorite restaurant. 🙂
Rice: Use a microwavable pouch of rice for a super quick method. You can use any grain you love (like farro or quinoa) in place of rice if you prefer.
Chicken: Chicken thighs or chicken breasts work! If you're working with a thick chicken breast, it may need to cook longer. Just be sure the internal temperature is 165ºF. You can also use 1 - 1/2 cups of shredded rotisserie chicken; no need to season or cook it! Just add it to the bowls in step 6.
Red Onion / Green Onion: If using red onion, soak the slices in ice water for 10-15 minutes, then pat dry before serving. This takes some of that harsh "bite" out of them! Or use green onion for a milder onion flavor!
Nutrition
Serving: 1bowlCalories: 587kcalCarbohydrates: 52gProtein: 34gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 84mgSodium: 797mgPotassium: 819mgFiber: 5gSugar: 4gVitamin A: 3746IUVitamin C: 9mgCalcium: 126mgIron: 4mg
Tried this recipe?Let us know how it was!