Are you searching for a quick and delicious dinner idea that the whole family will love? Did you know that nearly 60% of families struggle to find time to prepare home-cooked meals during the week? If you’re among them, you’re in luck! This Simple Ranch Sheet Pan Chicken and Veggies Dinner is not only easy to prepare but also packed with flavor. In this post, we’ll guide you through creating a wholesome dinner that requires minimal cleanup, making it perfect for busy nights.

Ingredients List

To make this Simple Ranch Sheet Pan Chicken and Veggies Dinner, you will need the following ingredients:

• For the Chicken:
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons ranch seasoning mix (store-bought or homemade)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
• For the Vegetables:
  • 1 pound baby potatoes (halved)
  • 2 bell peppers (sliced; any color)
  • 1 medium zucchini (sliced)
  • 1 red onion (cut into wedges)
  • 1 teaspoon garlic powder
  • Additional salt and pepper to taste

Substitution Suggestions:

• Chicken Thighs: Substitute chicken breasts with boneless, skinless chicken thighs for a juicier option.
• Vegetable Variations: Use seasonal vegetables like carrots, broccoli, or asparagus based on your preference.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures that your chicken and veggies roast evenly and develop a nice golden color.

Step 2: Prepare the Chicken

In a large bowl, combine the chicken breasts, ranch seasoning, olive oil, salt, and pepper. Toss until the chicken is well coated. This step infuses the chicken with a delicious ranch flavor.

Step 3: Prepare the Vegetables

In another bowl, mix the halved baby potatoes, sliced bell peppers, zucchini, and red onion. Drizzle with olive oil, garlic powder, salt, and pepper. Toss until the vegetables are evenly coated.

Step 4: Arrange on the Sheet Pan

On a large baking sheet, arrange the seasoned chicken breasts in the center. Surround them with the seasoned vegetables, spreading them out in a single layer to ensure even cooking.

Step 5: Bake

Place the sheet pan in the preheated oven and bake for 30 minutes or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender.

Step 6: Serve

Remove from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute in the chicken, keeping it moist.

Nutritional Information

Here’s a breakdown of the nutritional information per serving (1 chicken breast with a serving of veggies):

• Calories: 350
• Total Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 100mg
• Sodium: 600mg
• Total Carbohydrates: 30g
• Dietary Fiber: 5g
• Sugars: 3g
• Protein: 30g

This meal provides a balanced mix of protein and vegetables, making it a healthy choice for dinner.

Healthier Alternatives for the Recipe

If you want to make this Simple Ranch Sheet Pan Chicken and Veggies Dinner even healthier, consider these modifications:

• Low-Sodium Ranch Seasoning: Use a low-sodium ranch seasoning to reduce sodium intake.
• Add More Veggies: Increase the quantity of vegetables or add leafy greens like spinach or kale for extra nutrients.
• Whole Grain Side: Serve with quinoa or brown rice instead of potatoes for a whole grain option.

Serving Suggestions

Here are some creative serving suggestions to enhance your Simple Ranch Sheet Pan Chicken and Veggies Dinner:

• Garnish with Fresh Herbs: Sprinkle fresh parsley or cilantro over the dish before serving for added flavor and color.
• Serve with Dipping Sauce: Offer a side of ranch dressing or a yogurt-based dip for a fun twist.
• Pair with a Salad: Serve with a simple green salad to add freshness and crunch to your meal.

Common Mistakes to Avoid

When preparing your Simple Ranch Sheet Pan Chicken and Veggies Dinner, keep these common pitfalls in mind:

• Crowding the Pan: Avoid overcrowding the sheet pan, as this can lead to steaming instead of roasting. Ensure there’s enough space for everything to cook evenly.
• Not Preheating the Oven: Always preheat your oven to ensure proper cooking times and textures.
• Skipping the Resting Time: Letting the chicken rest after baking helps maintain its juiciness.

Storing Tips for the Recipe

To keep your leftovers fresh:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze the cooked chicken and veggies in a freezer-safe container for up to 3 months. Reheat in the oven or microwave when ready to eat.

Conclusion

In summary, this Simple Ranch Sheet Pan Chicken and Veggies Dinner is a quick, flavorful, and nutritious meal option that’s perfect for busy weeknights. With just a few ingredients and minimal cleanup, you can enjoy a delicious homemade dinner that the whole family will love. Try this recipe tonight and share your experience in the comments below! Don’t forget to subscribe for more easy and delicious recipes!

FAQs

Can I use frozen chicken?

Yes, you can use frozen chicken, but be sure to adjust the cooking time to ensure it’s cooked through.

What if I don’t have ranch seasoning?

You can make your own ranch seasoning using dried herbs like dill, parsley, garlic powder, and onion powder.

Can I cook this dish on the grill?

Absolutely! You can grill the chicken and veggies in a grill basket for a smoky flavor.

How do I know when the chicken is done?

Use a meat thermometer to check that the internal temperature of the chicken has reached 165°F (75°C).

Can I prepare this meal ahead of time?

Yes, you can marinate the chicken and chop the veggies ahead of time. Store them in the refrigerator until you’re ready to cook.