Bacon Dill Ranch Chicken with Sautéed Garlic Greens
Anything wrapped in bacon is good, right?
I love the salty and tender pieces of bacon and chicken together – this is a good combination. Then you have the fresh herb and garlic dressing to top it all off with. Finish with some bites of sautéed greens with garlic.
Finding complete meals that check off all the boxes can be hard – trust ME!
This has protein, tons of leafy green vegetables and a sauce/dressing that you can use again and again. It’s a great comfort meal that is gluten free, dairy free so it’s paleo friendly.
Homemade Ranch = Love
My mouth waters when I hear the word “ranch” – literally. I used to drown my salads in this stuff. I would also dip pizza crust in a bowl of it and serve it with chicken nuggets and fries. Yum – but I never thought about making it my own and making it dairy free and sugar free.
Here is a great recipe. I love adding fresh basil to it too! Add more or less dill to make it your own.
More "Ranch" Recipes
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Bacon Dill Ranch Chicken with Sautéed Garlic Greens
- Total Time: 30 minutes
- Yield: 3-4 1x
- Diet: Gluten Free
Ingredients
- 1 teaspoon coconut oil
- 3 cups fresh swiss chard, spinach, kale or a combination of all, cleaned and roughly chopped
- 1–2 garlic cloves, chopped finely
- 2–3 chicken breasts, cut into thin cutlets
- salt and pepper
- 6 thick cut slices of bacon
Dill Ranch
- 1/2 cup avocado mayo
- 1/2 cup full fat canned coconut milk
- 1 pinch salt
- 1 pinch pepper
- 3 heaping tablespoons fresh dill
- 2 tablespoons fresh chives
- 1/4 teaspoon garlic powder
- 1 tablespoon lemon juice (fresh)
- 8 fresh basil leaves (optional)
Process everything in a food processor, blender or with a hand blender. Place in a jar or bowl and let sit in your refrigerator until needed.
For storing – use a glass container with a tight lid. Keep in the refrigerator for up to 1 week.
Instructions
- In a large sauce pan, heat the coconut oil over medium heat. Sauté your greens and garlic together. Toss and turn using tongs or a wood spoon until everything is wilted and cooked through. Remove greens to a plate or bowl – set aside.
- Using a kitchen towel, wipe out the pan. Return to the stove and turn the heat to high.
- Wrap each piece of chicken with 1 piece of bacon. I like starting and ending on the same side and cooking that side first to seal the bacon to the chicken first – this is helpful so that the bacon doesn’t peel away from the chicken when cooked.
- When the pan is very hot, add in the chicken pieces wrapped in bacon. Make sure each piece has some room around it and that the chicken is all on a single layer on the pan. Don’t move for at least 4-6 minutes. When you are ready to flip the chicken oven, turn the heat to medium. Turn the chicken over and cook until the bacon is crispy and the chicken is cooked through – takes about 6-8 more minutes – depending on how thick your chicken cutlets are.
- Remove from the pan and serve on top of your sautéed garlic green. Spoon the Dill Ranch over the top. Always bring a small jar or bowl of it to your table for adding more.
- Prep Time: 5
- Cook Time: 25
- Category: chicken
- Method: stove-top
- Cuisine: dinner
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