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Sheet Pan Ranch Chicken and Veggies

A delicious one-pan meal featuring chicken and colorful vegetables, all seasoned with ranch for a quick and nutritious dinner.
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
  

Chicken and Vegetables
  • 2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons avocado oil Can substitute with olive oil or melted coconut oil.
  • 1 large zucchini, sliced
  • 1 large yellow squash, quartered
  • 2 cups Brussels sprouts, quartered
  • 1/2 large yellow onion, sliced
For the sauce
  • 1/2 cup homemade ranch dressing (or store-bought)
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 a cozy 425°F.
  2. In a large bowl, combine the chicken, zucchini, squash, Brussels sprouts, and onion.
  3. Drizzle with avocado oil and sprinkle with salt and ranch seasoning. Toss until everything is well coated.
  4. Line a baking sheet with parchment paper or lightly grease it. Spread the chicken and vegetables in a single layer on the sheet.
Cooking
  1. Roast in the oven for 28 to 30 minutes, stirring once halfway through, until the chicken is cooked through and veggies are tender.
  2. Drizzle with ranch dressing just before serving.

Notes

Feel free to swap veggies based on what you have. Store leftovers in airtight containers for up to three days, or freeze for 2-3 months. Marinating chicken in ranch dressing enhances flavor.