Classic favorite flavors come together making this keto baked chicken and veggie dish anything but ordinary. Buying pre-chopped veggies, already-grated cheese and bottle ranch dressing at your market speeds up the prep so that you have more time to crush your daily “To-Do” list, which now includes enjoying another delicious keto dish.
Prep Time: 5 minutes
Cooking Time: 40 minutes
4 slices of bacon
1 pound of boneless & skinless chicken thighs, chopped
2 cups broccoli florets, chopped
2 cups cauliflower florets, chopped
2 tablespoons ghee or butter
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 teaspoons smoked paprika
½ teaspoon dried red pepper flakes
1 cup of grated extra sharp cheddar cheese
¼ cup bottled ranch dressing
¼ cup fresh parsley, chopped
Preheat oven to 350 degrees Fahrenheit.
Bake bacon on a baking sheet lined with parchment paper until crispy, about 10-12 minutes. Set bacon aside on a plate, leaving 3 tablespoons of grease on the baking sheet.
Arranged chopped chicken, broccoli and cauliflower on the baking sheet and toss with ghee or butter, sea salt, black pepper, garlic powder, smoked paprika and red pepper flakes.
Bake in the oven until the chicken is no longer pink and the veggies are soft, about 20 minutes.
When done, remove from the oven and toss in ranch dressing. Top with a layer of grated cheese and crumbled pieces of bacon and return to the oven for 5 more minutes, or until the cheese begins to bubble.
Remove from the oven and serve with chopped parsley, storing any leftovers in a glass container for up to 3 days.
Net Carbs: 5