Description
This Ranch Chicken Sheet Pan Dinner is a delicious, easy-to-make meal packed with flavor. Featuring tender chicken, vibrant vegetables, and savory ranch seasoning, it’s perfect for a quick and satisfying dinner for the whole family.
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 your oven to 425°F and line a large baking sheet with parchment paper or grease it lightly with nonstick spray.
- In a bowl, combine the red potatoes and avocado oil, toss until the potatoes are well coated, then sprinkle with ranch seasoning, salt, and pepper.
- Arrange the potatoes on one side of the prepared baking sheet.
- Cut the chicken breast into serving-sized pieces and season with any remaining ranch seasoning. Place the chicken on the baking sheet next to the potatoes.
- Add the chopped bell peppers, onion, and sliced zucchini to the baking sheet, spreading them evenly around the chicken and potatoes.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from oven and let it cool for a few minutes before serving.
Notes
Feel free to substitute your choice of vegetables for a personalized touch.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Adjust the seasoning based on your taste preferences; some might enjoy a little extra spice.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 80mg