Bacon-Ranch Chicken Skillet
Ingredients
- 6 slices bacon
- 1½ lb boneless, skinless chicken breasts, halved lengthwise
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 pint grape tomatoes
- ⅔ cup Ranch dressing
- ½ tsp ground chipotle chile pepper (or use chili powder)
- 1 cup shredded Monterey Jack cheese
- 2 avocados, cubed
- 1 (5-oz) pkg baby spinach
Instructions
- Cook bacon in a large skillet over medium heat 6 minutes or until crisp. Remove bacon, reserving 1 Tbsp drippings in skillet. Crumble bacon.
- Sprinkle chicken with ¼ tsp each salt and pepper. Cook chicken, in batches, in hot drippings over medium-high heat 3 to 4 minutes per side or until browned.
- Return all chicken to skillet. Add tomatoes and ¼ tsp each salt and pepper; cook 2 to 3 minutes or until tomatoes begin to burst.
- Meanwhile, combine dressing and chipotle pepper.
- Sprinkle cheese over chicken; cover and cook 1 to 2 minutes or until cheese melts. Top with bacon and avocado.
- Serve chicken over spinach. Drizzle with dressing.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
488
|
488
|
| Fat (g) | 35 | 35 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 35 | 35 |
| Carb (g) | 13 | 13 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 705 | 705 |
| T. Sugs (g) | 2 | 2 |
| A. Sugs (g) | 1 | 1 |
Low Carb Meal Plan
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