Servings: 4 meals
Calories: 484kcal
Ingredients
- 1 Lb. Chicken Breast boneless; skinless, cut into 1” pieces
- 4 Bacon Strips
- ¾ of 1 Packet Ranch Dressing Powder Mix
- 2 Fresh Cauliflower Florets
- 2 Fresh Broccoli Florets
- ¾ Shredded Cheddar Cheese
- 2 Tbsp. Extra Virgin Olive Oil divided in half
- ½ tsp. Ground Black Pepper
- ¼ tsp. Himalayan Pink Salt
- 2 Cups Fresh Spinach
- 2 ears corn on the cob halved
Instructions
- Preheat oven to 375℉ and cut 4 sheets of foil that are ~6”-8” wide — set aside.
- Place bacon strips on a foil-lined baking sheet — bake until crispy, then remove from oven.
- While the bacon crisps up, prepare the veggies by tossing cauliflower and broccoli in 1 tablespoon of extra virgin olive oil, salt, and pepper until coated. Place an equal amount of veggies onto each pre-cut foil sheet. Set aside.
- Next, toss chicken breast in remaining 1 tablespoon of olive oil until coated. Then, add ranch dressing powder mix and toss until chicken is coated. Place an equal amount of chicken on top of the veggies.
- Top with cheddar cheese and tear up or cut up bacon strips (roughly one strip per foil packet and sprinkle on top.
- Pull up foil edges and pinch/roll together edges to make a seal for the packet. Place sealed foil packets onto a baking sheet, on middle oven rack. Bake for 30—35 minutes, or until chicken has reached an internal temperature of 165℉ and is cooked through. Be careful as you unwrap finished foil packets as there will be lots of steam! **Alternatively: Place foil packets on a grill heated to medium/high and let cook for 20-25 minutes, or until chicken has cooked through (internal temperature 165℉). Again, be careful as you unwrap finished foil packets as there will be lots of steam!
- Serve with optional sides, store, and enjoy!
Nutrition
Serving: 1meal | Calories: 484kcal | Carbohydrates: 22.3g | Protein: 49g | Fat: 26.6g | Fiber: 4.3g
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