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–+ servings

Sheet Pan Ranch Chicken and Veggies

A comforting and wholesome one-pan dish featuring tender chicken and vibrant vegetables, all coated in a zesty ranch flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken & Vegetables
  • 2 pounds boneless, skinless chicken breast, cut into bite-size pieces
  • 2 tablespoons avocado oil
  • 1 large zucchini, sliced
  • 1 large yellow squash, quartered
  • 2 cups Brussels sprouts, quartered
  • 1/2 large yellow onion, sliced
  • 1/2 cup homemade ranch dressing, for drizzling
Dry Ranch Seasoning
  • 1/2 to 1 teaspoon salt, to taste
  • 1.5 tablespoons dried dill
  • 1 tablespoon dried parsley
  • 1 tablespoon dried chives
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cracked black pepper

Method
 

Preparation
  1. Preheat your oven to 425°F. While it heats, grab a large bowl.
  2. Add in your chicken pieces along with the zucchini, yellow squash, Brussels sprouts, and onion.
  3. Drizzle everything with avocado oil. Don’t be shy here—it helps that golden-brown crisp we all adore.
  4. Get your dry ranch seasoning mixed together in a small bowl, then sprinkle it over the chicken and veggies. Toss until everything is well-coated.
  5. Spread the mixture in a single layer on a lined or lightly greased sheet pan.
  6. Roast in the oven for 28 to 30 minutes, stirring once halfway through. Your chicken should reach an internal temperature of 165°F, while those veggies should be tender and slightly browned.
  7. Just before serving, drizzle some ranch dressing on top for that extra kick.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 40gFat: 25gSaturated Fat: 5gSodium: 500mgFiber: 5gSugar: 5g

Notes

Feel free to swap out your veggies based on the season or what you have in your fridge. Creative ways to serve include pairing with rice or crusty bread. Store leftovers in an airtight container for 3-4 days or freeze for three months.

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