Description
Savor the deliciousness of Ranch Chicken Sheet Pan Dinner. This one-pan meal features tender chicken, crispy potatoes, and fresh veggies—all baked to perfection! It’s simple to make and ideal for busy weeknights or family gatherings.
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 nonstick spray.
- In a bowl, toss the red potatoes with avocado oil, ranch seasoning, salt, and pepper until well coated.
- Spread the seasoned potatoes on the baking sheet in a single layer and roast for about 10 minutes.
- While the potatoes are roasting, season the chicken breasts with ranch seasoning and salt.
- Add the seasoned chicken to the baking sheet with the potatoes and roast for 20 minutes.
- After 20 minutes, add the bell peppers, onion, and zucchini to the baking sheet, stirring gently to mix with the chicken and potatoes.
- Roast for an additional 15-20 minutes, or until the chicken is cooked through and vegetables are tender.
Notes
For added flavor, marinate the chicken in ranch seasoning for a few hours before cooking.
You can substitute the vegetables with whatever you have on hand, such as carrots or broccoli.
Ensure that the chicken reaches an internal temperature of 165°F for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 90mg