Chicken Bacon Ranch Bowls for Two

Name: Chicken Bacon Ranch Bowls for Two
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 8 oz Chicken Thigh (8 - 10 oz. boneless, skinless Chicken Thighs or Chicken Breasts — up to 10); ¼ tsp Table Salt (1/4 tsp. Salt); ¼ tsp Black Pepper (1/4 tsp. freshly cracked Black Pepper); ¼ tsp Garlic Powder (1/4 tsp. Garlic Powder); 2 pieces Bacon (2 strips Bacon (like Applewood or Thick Cut)); 2 cup Rice (2 cups Cooked Rice); 2 cup Lettuce (2 packed cups Shredded Lettuce or Arugula); ¼ cup Ranch Dressing (1/4 cup Ranch Dressing); ⅓ cup Cheddar Cheese (1/3 cup Shredded Cheddar Cheese); ½ piece Avocado (1/2 medium Avocado (sliced or diced)); ⅓ cup Carrot (1/3 cup shredded Carrots); ¼ cup Red Onion (1/4 cup thinly sliced Red Onion (or Green Onion (see notes))); 0 pieces Everything But The Bagel Seasoning (Crunchy Everything Seasoning (optional)) — optional

Chicken Bacon Ranch Bowls for Two - Main Course (American)

30 minAmerican

Servings2

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Egg Free

Ingredients

For 2 servings

Chicken Thigh8 oz · 8 - 10 oz. boneless, skinless Chicken Thighs or Chicken Breasts — up to 10
Table Salt¼ tsp · 1/4 tsp. Salt
Black Pepper¼ tsp · 1/4 tsp. freshly cracked Black Pepper
Garlic Powder¼ tsp · 1/4 tsp. Garlic Powder
Bacon2 pieces · 2 strips Bacon (like Applewood or Thick Cut)
Rice2 cup · 2 cups Cooked Rice
Lettuce2 cup · 2 packed cups Shredded Lettuce or Arugula
Ranch Dressing¼ cup · 1/4 cup Ranch Dressing
Cheddar Cheese⅓ cup · 1/3 cup Shredded Cheddar Cheese
Avocado½ piece · 1/2 medium Avocado (sliced or diced)
Carrot⅓ cup · 1/3 cup shredded Carrots
Red Onion¼ cup · 1/4 cup thinly sliced Red Onion (or Green Onion (see notes))
Everything But The Bagel Seasoning0 pieces · Crunchy Everything Seasoning (optional) · optional

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Steps

1Make 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.
2Season 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.
3Cook 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.
4Cook 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.
5Let 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.
6Slice 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!