Description
This Ranch Chicken Sheet Pan Dinner is packed with delicious flavors and easy preparation. Featuring tender chicken, roasted potatoes, and colorful veggies, it’s a wholesome meal designed for quick family dinners and energetic days.
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.
- In a large bowl, toss the red potatoes with 2 tablespoons of avocado oil, ranch seasoning, salt, and pepper.
- Place the seasoned potatoes on one side of the baking sheet.
- In the same bowl, mix the chicken breast with the remaining avocado oil and ranch seasoning and place it on the opposite side of the baking sheet.
- Add the chopped bell peppers and onion on top of the chicken and the zucchini alongside the potatoes.
- Roast in the preheated oven for about 30-35 minutes or until the chicken is cooked through and the potatoes are tender.
- Remove from the oven, allow to cool for a few minutes, then serve warm.
Notes
Try adding your favorite seasonal vegetables for added flavor and nutrition.
Adjust the cooking time depending on the thickness of the chicken breasts for the best results.
Leftovers can be stored in an airtight container and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg