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Sheet Pan Ranch Chicken and Veggies

A quick and comforting one-pan meal featuring succulent chicken and vibrant veggies, all enhanced with delicious ranch seasoning.
Print Recipe
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 Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breast, cut into bite-size pieces
  • 2 tablespoons avocado oil (or olive oil for a twist)
  • 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 1/2 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.
  2. In a large bowl, combine the chicken, zucchini, squash, Brussels sprouts, and onion.
  3. Drizzle everything with avocado oil, then sprinkle generously with your dry ranch seasoning.
  4. Toss everything well until each piece is coated in seasoning.
  5. Spread everything out evenly on a lined or lightly greased sheet pan.
Cooking
  1. Roast for 28 to 30 minutes, stirring once halfway through.
  2. Check that the internal temperature of the chicken hits 165°F and the veggies look beautifully golden.
  3. Just before serving, drizzle with your homemade ranch dressing.

Notes

This dish can be enjoyed with whole grain rice or quinoa, or served atop a bed of mixed greens. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 2 months. Always taste as you go and adjust seasoning as necessary.