• Katherine Arthurs

Bacon Dill Ranch Chicken with Sautéed Garlic Greens

Anything wrapped in bacon is good, right? I love the salty + tender pieces of bacon + chicken together - this is a good combination. Then you have the fresh herb + garlic dressing to top it all off with. Finish with some bites of sauteed 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 + a sauce/dressing that you can use again + again. It's a great comfort meal that is gluten free, dairy free so it's paleo friendly.

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 + serve it with chicken nuggets + fries. Yum - but I never thought about making it my own + making it dairy free + 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.

Bacon Dill Ranch Chicken with Sautéed Garlic Greens

1 teaspoon coconut oil

3 cups fresh swiss chard, spinach, kale or a combination of all, cleaned + roughly chopped

1-2 garlic cloves, chopped finely

2-3 chicken breasts, cut into thin cutlets

salt + pepper

6 thick cut slices of bacon

In a large sauce pan, heat the coconut oil over medium heat. Saute your greens + garlic together. Toss + turn using tongs or a wood spoon until everything is wilted + cooked through. Remove greens to a plate or bowl - set aside.

Using a kitchen towel, wipe out the pan. Return to the stove + turn the heat to high.

Wrap each piece of chicken with 1 piece of bacon. I like starting + ending on the same side + 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 + 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 + cook until the bacon is crispy + the chicken is cooked through - takes about 6-8 more minutes - depending on how thick your chicken cutlets are.

Remove from the pan + serve on top of your sauteed garlic green. Spoon the Dill Ranch over the top. Always bring a small jar or bowl of it to your table for adding more.


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 + 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.


This recipe is Gluten Free, Dairy Free + Paleo Friendly