Chicken Bacon Ranch Meal Prep Bowls 🍗
Chicken Bacon Ranch Meal Prep Bowls 🍗
Makes 8 servings
Bring 4 cups of bone broth + 2 cups of rinsed quinoa to a boil and then lower to a simmer. Cook for about 12-15 mins.
Cook 2-3 lbs of chicken (depending on how much protein you want per bowl). You can bake, grill, or crockpot your chicken. Season with - paprika, cayenne pepper, onion powder, garlic powder, basil, oregano, thyme, salt, pepper. Shred chick once cooked.
Bake 16 slices of bacon (2 per bowl) and broccoli (I bought a 32 oz per cut bag). Season broccoli with olive oil + salt. Bake at 400 degrees for 15-20 mins. I flipped the bacon half way through.
Combine 1 cup Greek yogurt, 1/2 packet ranch seasoning, + 2-3 tbsp water.
Divide food into 8 equal containers. Enjoy this easy lunch meal prep all week! It is packed with fiber + protein 💪🏼
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I’ve tried meal prepping many times, and this Chicken Bacon Ranch Meal Prep Bowl recipe quickly became one of my favorites for its balance of flavors and nutrition. Using bone broth instead of water to cook the quinoa not only adds a rich depth of flavor but also boosts the protein and collagen content—great for gut health and skin. For the chicken, I recommend grilling whenever possible, as it adds a smoky char that complements the ranch spices—paprika, cayenne, and herbs like basil, oregano, and thyme really give the meat an aromatic punch. Don’t rush shredding the chicken; make sure it’s tender and juicy, which makes the bowls much more enjoyable. Baking the bacon alongside broccoli on a single sheet pan is a real time-saver. The broccoli gets perfectly roasted with a slight crisp, and the bacon stays crispy with that satisfying chew. Be sure to toss the broccoli in olive oil and salt before roasting to enhance its natural flavor. The homemade ranch sauce made from Greek yogurt and ranch seasoning is a healthier alternative to traditional dressings, offering creaminess without excess calories or preservatives. Adjust the water amount for your preferred consistency—thicker for dipping or thinner for drizzling. I usually portion these bowls into airtight containers and store them in the fridge for up to 5 days. They reheat well in the microwave, making for an easy grab-and-go lunch at work or school. Plus, the mix of fiber from broccoli and quinoa along with high protein from chicken and bacon helps keep me full and energized throughout the day. For variety, sometimes I swap broccoli for roasted Brussels sprouts or green beans, and occasionally add a sprinkle of shredded cheese or sliced avocado on top for extra richness. This recipe is very versatile and forgiving, so feel free to customize with your favorite veggies and proteins. Overall, these Chicken Bacon Ranch Meal Prep Bowls are a perfect blend of convenience, healthiness, and great taste, which makes sticking to meal prep goals so much easier!
