Description
This Ranch Chicken Sheet Pan Dinner is a delightful blend of flavor and ease. Featuring juicy chicken, vibrant vegetables, and savory ranch spices, it’s perfect for a quick weeknight meal. Easy to prepare and full of satisfying taste, this dish will quickly become a family favorite.
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 and prepare a large baking sheet with parchment paper or a light coating of nonstick spray.
- In a large bowl, toss the red potatoes with avocado oil, salt, and pepper until well coated.
- Spread the potatoes on the baking sheet and bake for about 25 minutes until they begin to soften.
- In the same bowl, add the chicken breast and ranch seasoning mix, ensuring it is evenly coated.
- After the initial baking time, add the seasoned chicken, chopped bell peppers, onion, and zucchini to the baking sheet with potatoes.
- Bake everything together for an additional 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Notes
Adjust the vegetables to your taste; broccoli or carrots work well too.
Ensure the chicken is cooked to an internal temperature of 165°F for safety.
For added flavor, sprinkle fresh herbs like parsley or cilantro before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 80mg