Description

This Ranch Chicken Sheet Pan Dinner is a delightful feast featuring juicy chicken, colorful bell peppers, and hearty potatoes, all seasoned with ranch. It’s a straightforward, wholesome meal that’s perfect for quick weeknight dinners and will satisfy 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

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Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with nonstick cooking spray.
In a large bowl, toss red potatoes with avocado oil, ranch seasoning, salt, and pepper until well coated.
Place the seasoned potatoes on one side of the prepared baking sheet.
In the same bowl, combine chicken breast and ranch seasoning. Mix well and arrange the chicken on the other side of the baking sheet.
Spread the chopped bell peppers, onion, and zucchini around the chicken and potatoes on the baking sheet.
Bake for approximately 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Remove from the oven and let rest for a few minutes before serving.

Notes

Make sure the chicken is spaced out on the sheet pan to cook evenly.
Feel free to add other vegetables based on your preference, such as broccoli or carrots.
For more flavor, marinate the chicken in the ranch seasoning for a few hours or overnight before cooking.

Nutrition

Serving Size: 1 serving
Calories: 510
Sugar: 3g
Sodium: 620mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 39g
Cholesterol: 95mg