Description
This Ranch Chicken Sheet Pan Dinner offers irresistible flavor with minimal prep. It’s a wholesome dish featuring chicken, potatoes, and colorful veggies, ideal for quick meals.
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 spray it with nonstick cooking spray.
- Cut the red potatoes into bite-sized pieces and place them in a large bowl.
- Drizzle the avocado oil over the potatoes and sprinkle with ranch seasoning, salt, and pepper; toss to coat evenly.
- Arrange the seasoned potatoes on the baking sheet in a single layer.
- In the same bowl, combine the chicken breasts, chopped bell peppers, onion, and zucchini; mix until well coated with the remaining seasoning.
- Place the chicken and vegetables on the baking sheet, spreading them out evenly with the potatoes.
- Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
Notes
Feel free to swap the vegetables based on what you have on hand or your personal preference.
For a little extra flavor, add shredded cheese on top during the last few minutes of cooking.
Make sure to check the internal temperature of the chicken; it should reach 165°F.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg