keto chicken bacon ranch – The Keto Guru

Wow, this turned out to be a crowd pleaser. Super simple, super fresh and super clean keto. There are so many options you can do with a zucchini boat. Tonight, I decided to try a chicken/bacon/ranch version. Hope you enjoy!

Ingredients:

1 1/2 boneless skinless chicken breast
3/4 cup shredded natural cheese, your choice
1/2 cup crumbled bacon
Ranch seasoning
3 large, fairly straight zucchini

Instructions:

Get your chicken cooking so you can work on your stuffing and boats while it cooks. I prefer to cook mine in the air fryer. I air fry my breasts at 400 degrees for 13 minutes, flipping at the halfway point. Spray with avocado oil and use a seasoning of your choice.

While your chicken is cooking, cut the 2 ends of your zucchini off and slice down the middle. Do the best you can to cut as straight as you can. That’s why it’s important to select nice and straight zucchini.

Using a spoon, scoop out the insides. Be careful not to go too deep and don’t go all the way to the end. You want to create a nice pocket down the center.

Once you have scooped out the insides, spray with a bit of oil and season with salt and pepper. Place in the oven, or another airfryer if you have 2 like me, and cook for 10 minutes at 400 degrees. We just want to softened them up a bit.

Now, your chicken should be done. Let your chicken rest for no less than 5 minutes. Once rested, slice your breast longway, then chop into small pieces. I only needed 1 and 1/2 breast to fill 6 boats.

Add your sliced chicken to a mixing bowl, add your bacon and cheese and top with ranch seasoning. I didn’t measure, I just poured what I thought would be good. Mix well. Hit it again with some more ranch seasoning.

Now, time to get to filling up your boats. Get your spoon and put some of the CBR into the boat. Pack it in real good and make sure it’s not over-flowing. Continue until all of your boats are filled.

Place your boats into the air fryer or oven and cook at 400 degrees for about 10-15 minutes. You’ll know when they are ready when you see the cheese nice and brown and the bacon looking crispy. Remove, plate and enjoy!

Well, the title just about says it all. This casserole is super simple and can be made in advance and thrown in the oven for a quick 40 minute cook. With the cheese and cream cheese, it’s very very creamy and filling. Not to mention, it’s bursting with flavor. Don’t take my word for it, go make it yourself and see!

Ingredients:

1.5 lbs boneless, skinless chicken
1 8oz block cream cheese
1 cup mayo
1 cup sour cream
1.5 cup bacon crumbles
1.5 cup natural cheddar cheese
2 cups fresh broccoli (optional)
Seasoning
- Dry ranch
- Salt
- Pepper

Instructions:

Take your chicken and cut into cubes

In a large mixing bowl, add your softened cream cheese, mayo, sour cream, and ranch seasoning. Mix really well until all ingredients are well combined.

Add your chicken cubes to the mixture and combine until all of the chicken is coated

Add coated chicken to a 9×11 baking dish. Spread evenly. Here is where I added salt and pepper to my liking.

Once your chicken is evenly spread, add a layer of bacon crumbles, followed by a layer of cheese and finish with the optional raw broccoli. Use more or less of each ingredient as you see fit.

Place your dish in your preheated 350 degree oven and bake for 40-45 minutes. Just make sure your chicken is cooked to 165 and verify by a thermometer if you have one.