Name: Chicken Bacon Ranch Bowl with Roasted Zucchini, Bell Pepper & Mushroom
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 slices bacon; 1.02 kg chicken breasts, boneless skinless; 1 small bunch fresh dill; 3 red bell peppers; 0.68 kg white mushrooms; 3 medium zucchini squash; black pepper; extra virgin olive oil; garlic powder; mayonnaise; onion powder; parsley flakes; salt; white wine vinegar

Chicken Bacon Ranch Bowl with Roasted Zucchini, Bell Pepper & MushroomChicken Bacon Ranch Bowl with Roasted Zucchini, Bell Pepper & Mushroom — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

12 slices bacon

1.02 kg chicken breasts, boneless skinless

1 small bunch fresh dill

3 red bell peppers

0.68 kg white mushrooms

3 medium zucchini squash

black pepper

extra virgin olive oil

garlic powder

mayonnaise

onion powder

parsley flakes

salt

white wine vinegar

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Shave dill leaves off the stems; discard stems and mince the leaves. Place in a small bowl, along with spices, and stir to combine the spice mix. Set aside.

Trim and halve zucchini lengthwise, then slice crosswise into half-moons. Divide between two baking sheet pans.

Trim, seed, and medium dice bell peppers. Add to the baking sheets with the zucchini.

Halve mushrooms. Add to the baking sheets, drizzle with oil, then sprinkle with half of the spice mix. Stir to combine and spread out in an even layer. (Reserve remaining spice mix for later use.)

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are tender, 15-20 minutes. Remove from oven.

Meanwhile, medium dice bacon.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add bacon and cook, stirring occasionally, until crispy, 4-5 minutes. Using a slotted spoon, remove crispy bacon to a paper towel-lined plate. (Reserve skillet with drippings for later use.)

While the bacon is cooking, cut chicken into bite-sized pieces. Season with salt and pepper.

When the bacon is done, return skillet (with drippings) to medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, 6-7 minutes. Remove from heat.

Meanwhile, add mayo and vinegar to the bowl with the reserved spice mix. Whisk to combine the ranch dressing. Add water, a few teaspoons at a time, if needed, to reach a drizzling consistency.

To serve, divide roasted veggies and chicken between plates or bowls. Top with crispy bacon, drizzle with ranch, and enjoy!

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