Chicken Bacon Ranch Potato Bowls

Name: Chicken Bacon Ranch Potato Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1¾ lb Potato; 2 tbsp Olive Oil; ¾ tsp Salt; ½ tsp Black Pepper; 4 slices Turkey Bacon; 1¼ lb Chicken Breast; 1 tsp Garlic Powder; 3½ oz Cheddar Cheese; 9 oz Cherry Tomatoes; 4 tbsp Ranch Dressing

By Eatpace

Roasted potatoes are topped with chicken, turkey bacon, cheddar, tomatoes, and light ranch dressing. The chicken and bacon cook while the potatoes roast.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 607; kcal per serving
Protein: 47g; per serving

Plan this dinner Jump to recipe

Roasted potato bowls topped with chicken, turkey bacon, cheddar, tomatoes, and ranch.

45 min

Method

6 steps Oven 425°F 15 min prep · 30 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Toss Potato with half the Olive Oil, half the Salt, and half the Black Pepper; spread on a large sheet pan.
Step 2. Roast the potatoes, turning halfway, until browned and tender, about 30 minutes.
Step 3. Meanwhile, cook Turkey Bacon in a large nonstick skillet over medium heat, turning, until browned, about 6 minutes. Transfer to paper towels and crumble when cool.
Step 4. Toss Chicken Breast with Garlic Powder and the rest of the Salt and Black Pepper.

Cook

Step 5. Heat the rest of the Olive Oil in the skillet over medium-high heat. Add the chicken and cook, turning occasionally, until browned and no longer pink inside, about 8 minutes.

Finish & serve

Step 6. Divide the potatoes and chicken among bowls. Top with Cheddar Cheese, the crumbled bacon, Cherry Tomatoes, and Ranch Dressing.

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Tips

Good to know

Check the chicken with an instant-read thermometer; it should reach 165°F.

Leftovers

Refrigerate leftovers for up to 3 days, keeping the tomatoes and ranch separate until serving.

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