Step 1Preheat oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Prepare the Ranch Dressing. You'll only need part of the recipe. Store the remaining dressing in the fridge in a sealed jar for up to 5 days.
by KetoDietApp.com
Step 1Preheat oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Prepare the Ranch Dressing. You'll only need part of the recipe. Store the remaining dressing in the fridge in a sealed jar for up to 5 days.
Step 2Cook the bacon in a skillet greased with ghee or olive oil. Cook for a few minutes until crispy and then transfer to a plate. Once cool enough to touch, break into small pieces.
Step 3To prepare the chicken breast, season with salt and pepper. Place chicken breasts in the pan where you cooked the bacon and cook on medium-high for about 3 minutes. Flip the chicken breast and cook for another 3 minutes, until lightly browned. Remove from the heat.
Step 4Cut the cauliflower into florets and then each floret into slices, no more than 1 cm (1/2 inch) thick.
Step 5Place the cauliflower on a piece of heavy-duty foil (a piece of foil per serving). Top with half of the prepared ranch dressing. Add a piece of browned chicken to make each foil packet. Finally add the remaining dressing. Add grated cheddar cheese, crumbled bacon and sliced green onion (you can reserve some onion for serving).
Step 6Fold foil around chicken and cauliflower and seal tightly. Place on a baking sheet or in a baking tray. Bake for 25 to 30 minutes, until the chicken is cooked through and the cauliflower is tender.
Step 7Remove from the oven and let it cool down for a few minutes before serving. To store, remove from the packets, place in a glass container and refrigerate for up to 4 days.