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Ingredients

10 mins
2 servings
  1. 2boneless, skinless chicken breasts; thin sliced strips
  2. 6 slicebacon; small dice
  3. 1/2red bell pepper; medium slice
  4. 1/2green bell pepper; medium slice
  5. 1/2large red onion; medium slice
  6. 1dried ranch seasoning packet
  7. 2 tspdried oregano
  8. 1 tspgarlic powder
  9. 1onion powder
  10. 1salt and pepper to taste

Cooking Instructions

10 mins
  1. 1

    In a large saute pan slowly render bacon pieces until browned. Set bacon aside. Add chicken and veggies and toss to coat in fat. Season. Cook on medium heat until cooked. Add bacon bits when chicken is nearly finished cooking.

  2. 2

    Variations; Dried Sriracha seasoing, cilantro, oregano, habanero, salsa, corn, zucchini, yellow squash, chipotle, shallots, ground chicken, tequila

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Written by

ChefDoogles
ChefDoogles @ChefDoogles
on
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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