Description
Enjoy a flavorful Ranch Chicken Sheet Pan Dinner, combining tender chicken and vibrant vegetables with a zesty ranch twist. Perfect for quick weeknight dinners!
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 cooking spray.
- Cut the red potatoes and place them in a mixing bowl. Add avocado oil and ranch seasoning, tossing until they are well coated.
- Arrange the seasoned potatoes on the baking sheet in a single layer.
- In the same bowl, combine the chicken breast with additional ranch seasoning if desired.
- Lay the chicken on the baking sheet, surrounded by potatoes.
- Scatter the chopped bell peppers, onion, and zucchini around the chicken on the sheet.
- Season everything with salt and pepper to taste.
- Bake in the preheated oven for about 30-35 minutes, or until the chicken is cooked thoroughly and vegetables are tender.
Notes
Feel free to substitute with other seasonal vegetables such as carrots or broccoli for variety.
You can marinate the chicken in ranch dressing for extra flavor before cooking.
Serve with a side salad or bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg