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Low Calorie Chicken Bacon Ranch Bowls - A Light, Satisfying Meal

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1 to 1.25 lb boneless skinless chicken breasts, cut into bite-size pieces
  • Turkey bacon: 4–6 slices, chopped
  • Veggie base: 4 cups chopped romaine or spring mix, or 4 cups cooked cauliflower rice or brown rice
  • Cherry tomatoes: 1 cup, halved
  • Cucumber: 1 medium, diced
  • Red onion: 1/4 cup, thinly sliced
  • Corn (optional): 1/2 cup, canned and drained or roasted
  • Avocado (optional): 1 small, diced
  • Fresh herbs: 2 tbsp chopped dill or parsley
  • Low-cal ranch: 1/2 cup plain nonfat Greek yogurt, 1–2 tbsp light mayonnaise (optional), 1–2 tbsp water or milk to thin
  • Ranch seasoning: 2 tsp dried dill, 1 tsp dried parsley, 1 tsp dried chives, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, 1/4 tsp black pepper, squeeze of lemon
  • Chicken seasoning: 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme or Italian seasoning, 1/4 tsp salt, 1/4 tsp black pepper
  • Olive oil: 1–2 tsp for cooking
  • Lemon: 1, for finishing

Method
 

  1. Prep the chicken: Pat chicken dry and toss with paprika, garlic powder, onion powder, thyme, salt, and pepper. Set aside while you heat your pan.
  2. Crisp the turkey bacon: In a large skillet over medium heat, cook chopped turkey bacon until browned and crisp, about 6–8 minutes. Transfer to a plate lined with paper towels.
  3. Cook the chicken: In the same skillet, add 1–2 tsp olive oil if needed. Sear chicken over medium-high heat for 5–7 minutes, stirring occasionally, until cooked through and lightly browned. Squeeze in a little lemon and set aside.
  4. Make the ranch: In a bowl, whisk Greek yogurt, light mayo (if using), dried herbs, garlic powder, onion powder, salt, pepper, lemon juice, and just enough water or milk to reach a creamy drizzle. Taste and adjust salt and lemon.
  5. Prep the veggies: Halve tomatoes, dice cucumber, slice onion, and chop fresh herbs. If using a grain or cauliflower rice base, warm it now.
  6. Assemble the bowls: Add your base to four bowls. Top with chicken, turkey bacon, tomatoes, cucumber, red onion, corn (if using), and avocado. Sprinkle with fresh dill or parsley.
  7. Finish and serve: Drizzle with the ranch. Add a final squeeze of lemon and a grind of black pepper. Serve right away or pack for meal prep.