Bacon-Ranch Chicken Bowls

Preheat oven to 400 degrees F.

Place broccoli florets on a parchment paper lined baking sheet. Drizzle with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Toss to coat evenly and spread in a single layer across the baking sheet. Roast in the oven at 400 for 20 minutes, or until tender and golden brown on the edges.

Meanwhile, Heat a skillet over medium heat. Cut bacon into 1 inch pieces and fry, until cooked through and slightly crisp, about 7 minutes, flipping occasionally to cook evenly. Remove from heat and set on a paper towel lined plate. Set aside.

Reserve 2 tablespoons of the bacon grease in the skillet, discard the rest.

Place chicken breasts on a cutting board and cover with a sheet of wax or parchment paper. Using a meat mallet, rolling pin, or bottom of a skillet, pound chicken until it is an even 1/4 inch thickness. Using a sharp knife, cut the chicken into 1/2 inch cubes.

Increase the heat to the skillet with the bacon grease in it to medium high heat. Add the cubed chicken and cook, stirring occasionally until the chicken and golden brown and cooked through. About 7 minutes. Toss the cooked chicken in 1/2 cup of the creamy ranch. Set aside and cover to keep warm.

Heat a separate skillet over medium heat with 1 tbsp. olive oil. Add the spiralized sweet potato and saute for about 6 minutes, or until tender.

Divide sweet potatoes, broccoli, and the bacon and ranch chicken into bowls. Drizzle with a little more creamy ranch (if desired). Serve and enjoy!