Description
Enjoy this Ranch Chicken Sheet Pan Dinner, featuring tender chicken, red potatoes, and veggies. A quick, flavorful meal perfect for busy weeknights!
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. Line a large baking sheet with parchment paper or lightly grease it with nonstick cooking spray.
- In a large bowl, toss the red potatoes with avocado oil, ranch seasoning, salt, and pepper until well coated.
- Arrange the seasoned potatoes on the prepared baking sheet in a single layer.
- Add the chicken breast on top of the potatoes. Rub the chicken with any remaining seasoning mixture.
- Place the chopped bell peppers, onion, and zucchini around the chicken and potatoes, coating them lightly in oil if desired.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Feel free to substitute veggies based on your preference or what’s in season.
Make sure the chicken is boneless and skinless for even cooking and easy slicing after baking.
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 600
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 120mg