Veggies, protein, + bacon all on one pan–what more could you want in a meal? These mostly clean, quick, tasty bowls are perfect for a quick weeknight dinner.

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Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Makes about 4 servings

• 1-2 lbs chicken breast or tenderloin, cut into bite sized pieces
• 4 slices of bacon, cooked and roughly chopped
• About 1/4 cup homemade dry ranch seasoning (make one serving for recipe) or about half of a store bought dry ranch packet
• 2 Tablespoon avocado oil
• 1 large zucchini, cut into quarters
• (Optional) 1 large yellow squash, cut into quarters
• 2 cups Brussel sprouts, cut into quarters (or one bag of chopped Brussel sprouts)
• 1/2 yellow onion, sliced
• Ranch salad dressing, optional

• Preheat oven to 425 degrees Fahrenheit.
• Line a baking sheet with parchment paper (or aluminum foil).
• Mix up the dry ranch seasoning if you need to.
• In a large bowl, add the chicken and veggies and drizzle with avocado oil. Add the dry ranch seasoning. Mix everything together until thoroughly coated.
• Dump your bowl onto the baking sheet and spread out evenly.
• Roast in the oven for 25-30 minutes, or until chicken reads 165 degrees Fahrenheit (safe cooked temp for chicken) and the veggies are browned and tender.
• Broil for the last 3-5 minutes of cook time if you want your veggies a little crispier. Keep an eye on it so they don’t burn!
• Add chicken and veggies to bowls and top with bacon and ranch dressing (optional). Serve immediately.

• For crispier veggies, I highly recommend broiling on high for the last 3-5 minutes of cook time.
• I highly recommend making the homemade dry ranch seasoning, especially if you have a dairy sensitivity. The dry ranch packets from the store sometimes have milk in them (as do many ranch dressings) and the homemade one is just spices.
• Adding ranch dressing is totally optional since all of the veggies and chicken are already coated in the dry ranch seasoning. I like a little dressing on top to tie it all together and make it a little creamy, but you don’t need it–the flavor is there.
• I have the yellow squash as optional because sometimes it just feels like a LOT of squash by adding it in addition to the zucchini. If you’re trying to pack the veggies in, keep it in. Otherwise, the large zucchini with the Brussel sprouts is a great amount of veggies just the two of them.
• If you don’t have avocado oil, you could sub olive oil or whatever you have on hand. Avocado oil is nice because it’s very flavorless and handles high cook temps very well.

I tried these on a whim one night while looking for a veggie heavy dish that was a little more than just raw or roasted vegetables. The dry ranch seasoning really makes this dish so flavorful and enjoyable to eat!

I love making these on a busy weeknight because it’s so easy to just chop, toss, and dump for cooking. And cleanup is a breeze because its only one pan!

Until next time,