Chicken Bacon Ranch Fried Rice brings together ranch-seasoned chicken, crispy bacon, and a jalapeno ranch drizzle over rice in a skillet build you can reuse every week. The chicken goes straight into the air fryer while the bacon and rice crisp in the pan, so you get big flavor without turning meal prep into a project.
This fried rice is built to reheat like it was made tonight.
Why This Chicken Bacon Ranch Fried Rice Hits Different
The air fryer handles the chicken with almost no effort, the bacon renders in the pan to flavor the rice, and the jalapeno ranch keeps every serving saucy instead of dry by midweek. Day-old rice holds structure on reheat so you aren’t stuck with mushy leftovers on day three. One batch makes 5 steady servings that feel like comfort food but still work inside a plan, so you can skip last-minute takeout and still look forward to what’s waiting in the fridge.
Macros Per Serving
- Per serving (makes 5):
- 500 calories
- 42g protein
- 49g carbs
- 17g fat
Ingredients You’ll Need
Chicken/Bacon
- 794g (28 oz) boneless skinless chicken thighs
- 12 slices center cut bacon
Seasonings and Spices
- 1 packet (28g / 1 oz) Ranch seasoning
- 1 tsp smoked paprika
- To taste: salt and pepper
Garnish
- Green onions, whites and greens separated
Jalapeno Ranch
- 228g (1 cup) 0% Greek yogurt
- 80g (â…“ cup) light mayo
- 240g (1 cup) low-fat buttermilk
- ¾ tsp garlic powder
- ¾ tsp onion powder
- 1 Tbsp chopped chives
- 1 Tbsp chopped cilantro
- Juice from ½ a lime
- 4 roasted jalapeños
- To taste: salt and pepper
Rice
- 300g (1â…” cups) day-old cooked rice (300g dry weight, ~700g cooked)
How To Make It
Instructions: Follow along with this recipe video.
- Preheat the air fryer to 200°C (390°F). Season the chicken thighs with ranch seasoning, smoked paprika, salt, and pepper, then air fry for 15–20 minutes until cooked through and slightly crispy. Let rest, then slice into strips or cubes.
- Dice the bacon and cook it in a skillet over medium-high heat until crispy, then remove most of the grease, leaving a thin layer in the pan. Add the white parts of the green onions and sauté for 2–3 minutes.
- Add the day-old cooked rice to the skillet and stir-fry until heated through and slightly crispy.
- Blend the Greek yogurt, light mayo, low-fat buttermilk, garlic powder, onion powder, chopped chives, chopped cilantro, lime juice, roasted jalapeños, salt, and pepper until smooth to make the jalapeno ranch.
- Top the rice mixture with sliced chicken. Drizzle with ~50g (~4 Tbsp) jalapeño ranch per serving. Garnish with the greens of the green onions.
- Divide into 5 servings and enjoy! Freeze leftovers.
Storing And Reheating Tips
Portion the fried rice and chicken into 5 airtight containers. You can store the jalapeno ranch in small separate containers if you prefer to add it after reheating.
- Fridge: Store in the refrigerator for up to 4–5 days.
- Freezer: For longer storage, freeze in airtight containers.
To reheat, warm the rice and chicken in the microwave in short bursts, stirring between rounds until hot. If you keep the jalapeno ranch separate, drizzle it on cold right before eating for the best texture and contrast.
Chicken Bacon Ranch, Meal-Prep Ready
Ranch-seasoned chicken, real bacon, steady protein, and a jalapeno ranch drizzle that keeps the bowl interesting all week. This is comfort tuned for real schedules, not just Saturday night cooking energy.
Want More Like This?
Subscribe to the Meal Prep Weekly newsletter to get a written recipe that actually works with real life. The Stealth Health cookbook collection is $30 off - that’s over 300 macro-friendly recipes across 3 cookbooks that make nutritious meals actually taste good.
Keep a serving of this in the fridge or freezer, and in the future you have an easy, high-protein comfort meal ready to go when time is short.
— Stealth Health Kitchen Staff
