Place the chicken breasts in the bottom of a large pot.

Cover the chicken with 1 inch of water.

Place the pot on the stove and bring the water to a boil.

Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165º F on an instant-read thermometer or is no longer pink in the center, about 8-16 minutes, which will depend on the size of the chicken breasts.

Remove the chicken from water and let rest until cool enough to handle.

Dice or shred chicken and set aside.

In a skillet, cook the bacon until crispy or to your liking.

Remove from heat and place on a paper towel off to the side.

Preheat the oven to 375º F.

In a skillet with a lid on low to medium heat, steam broccoli with butter or olive oil until soft.

Combine and mix the chicken, bacon, drained spinach, broccoli, garlic, ranch, and half of the shredded cheeses in a bowl.

Add mixture to a baking dish.

Add the remaining cheese on top.

Bake for around 10-20 minutes or until to your desired consistency.

Measure out 1 Cup to come close to the given macros.