Ranch Chicken Skillet

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I’ve never been one of those people who love condiments. With condiments being a hidden trap for massive amounts of sugar, high fructose corn syrup, dyes, fats, or other deceptive food modifications, I will usually spend a decent amount of time reading labels before I take home a dressing from the grocery store. Of course, I make the majority of the dressings I eat at home, but the market has come a long way.
I liked this recipe the first time I tried it, but then every time after that, I loved it a little bit more. As I try new dishes, I’m trying to use food I know my family with love, but incorporate different types of seasonings, spices, or herbs to mix it up. Ranch hasn’t been one of those things that I love and need to have in order to consume a vegetable, but I do love the mixture of dried herbs to create a savory combo. If you were like me, you can certainly give this a go without adding much, or substitute it for a drizzle of olive oil or a garlic aioli, which reminds me, I should write one. Anyways, get creative and add what you like! Hot sauce would also be a great kick!

Ingredients:
1 lb chicken breast
1 lb brussel sprouts
1/2 lb bacon (I use uncured, sugar free)
4 tablespoons avocado or olive oil (divided)
2 cups cooked brown rice
1/4 teaspoon garlic powder
1/4 teaspoon salt

Ranch Seasoning
1 1/2 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoon dried dill
1 teaspoon dried chives
1 1/2 teaspoon parsley
1/2 teaspoon mustard powder
1/2 teaspoon pepper
1 1/2 teaspoon salt

Directions:
1.Cook the bacon as directed. Roughly chop and set aside.
2. Preheat oven to 375. Prepare the brussel spouts by cutting them lengthwise and arranging them on a baking sheet. Drizzle with two tablespoons of oil, 1/4 teaspoon garlic powder and 1/2 teaspoon of salt. Roast in the oven for 15 minutes, turning half way through.
3. Mix the ranch seasoning and set aside.
4. Cut the chicken breast into bite size pieces. In a large skillet, add the remaining 2 tablespoons of oil and heat over medium heat.
5. Cook the chicken, browning on both sides, 2 minutes on each side. Add half of the ranch seasoning and continue cooking for 2 more minutes or until the chicken is fully cooked. Turn off the heat.
6. Once the brussel spouts are done cooking, add them to the skillet, along with the rice and the remaining ranch seasoning. Serve with your favorite ranch dressing drizzled on top or try my homemade ranch. Enjoy!

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