Chicken Bacon Ranch Fried Rice
Serves 5
Directions
- 1Start by prepping the ranch chicken: add chicken thighs, ranch seasoning, and smoked paprika to a bowl and toss to coat.
- 2Place the seasoned chicken in an air fryer.
- 3Air fry at 375 degrees Fahrenheit for 15 minutes.
- 4Dice up some green onions, separating the whites and greens.
- 5Cut 12 slices of center-cut bacon into small pieces.
- 6Cook the bacon in a pan until super crispy and golden brown.
- 7Soak up the majority of the excess grease from the pan using a paper towel.
- 8Add the whites of your green onions to the pan and simmer for 2 to 3 minutes with the bacon.
- 9Add some honey to the pan.
- 10Add 300g of day-old cooked rice to the pan.
- 11Toss everything together until combined.
- 12Slice up your cooked chicken.
- 13Add the sliced chicken on top of the bacon fried rice.
- 14Prepare the low-calorie jalapeño ranch by blending Greek yogurt, low-fat mayo, low-fat buttermilk, garlic powder, onion powder, fresh chives, fresh cilantro, salt, pepper, half a lime's juice, and roasted jalapeños until smooth.
- 15Pour the jalapeño ranch over the chicken and rice.
- 16Garnish with the green parts of the green onions.
- 17Separate into 5 servings and enjoy.
Ingredients
- 28 oz boneless skinless chicken thighs
- 1 packet of Ranch seasoning
- 1 tsp smoked paprika
- green onions
- 12 slices centercut bacon
- 300 g day old cooked rice
- honey
- 228 g 0% Greek yogurt
- 80 g low fat mayo
- 240 g low fat buttermilk
- 0.75 tsp garlic powder
- 0.75 tsp onion powder
- 1 tbsp fresh chives
- 1 tbsp fresh cilantro
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 limes juice
- 4 roasted jalapeños
Equipment
air fryerknifecutting boardpanspatulablender
Tips
- Season each piece of chicken individually with seasoning instead of mixing in a bowl, as ranch seasoning tends to clump together a bit.
- Soak up the majority of excess grease from the cooked bacon.
- There will be extra jalapeño ranch that you can store in the fridge for 7-10 days.
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