Description
Ranch Chicken Sheet Pan Dinner brings together tender chicken, vibrant vegetables, and potatoes, all seasoned with ranch for a quick, nutritious meal that delights the palate.
Ingredients
Scale
- 1½ pounds red potatoes
- 3 tablespoons avocado oil
- 3 tablespoons dry ranch seasoning mix
- 2 pounds chicken breast, boneless, skinless
- 2 bell peppers, chopped into 1/2" pieces
- 1/2 medium onion, chopped into 1/2" pieces
- 1 zucchini, sliced
- 1 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper or lightly grease it with nonstick spray.
- In a bowl, combine potatoes, 2 tablespoons of ranch mix, and 2 tablespoons of avocado oil. Toss to coat.
- Spread potatoes on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until fork-tender.
- Meanwhile, season the chicken breasts with the remaining ranch mix and drizzle with the last tablespoon of avocado oil.
- Add the chicken to the baking sheet after the potatoes have started to soften.
- Top with bell peppers, onion, and zucchini.
- Return the baking sheet to the oven and roast for an additional 20-25 minutes until the chicken is fully cooked and vegetables are tender.
Notes
For extra crunch, broil the dish for the last 2-3 minutes of cooking.
Feel free to substitute your favorite vegetables based on what’s available.
Use leftover chicken for a quick salad or sandwich.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg