Ranch Chicken and Veggies
Elevate your weeknight dinner game with this one-pan Ranch Chicken and Veggies recipe! Featuring tender, juicy chicken breasts perfectly seasoned with a zesty ranch seasoning blend, and a medley of colorful vegetables like baby potatoes, carrots, and zucchini, this meal is as flavorful as it is nutritious. With minimal prep time and the convenience of baking everything on a single sheet, cleanup is a breeze. A hint of garlic, paprika, and fresh parsley (optional) adds layers of depth to the dish, making it a family-friendly favorite. Perfect for busy weeknights, this wholesome dinner option is ready in just under 45 minutes and serves four hearty portions. Pair it with a simple side salad or enjoy it on its own for a balanced and satisfying meal. Ideal for fans of quick, healthy, and delicious meals, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 500 grams baby potatoes
- 3 pieces carrots
- 1 piece zucchini
- 3 tablespoons olive oil
- 2 tablespoons ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
Clean and pat dry the chicken breasts. Set them aside.
Cut the baby potatoes in half. If they are too large, quarter them for even cooking. Peel the carrots and slice them into thin rounds. Slice the zucchini into half-moons approximately 1/2 inch thick.
In a large mixing bowl, combine the baby potatoes, carrots, and zucchini. Drizzle 2 tablespoons of olive oil over the vegetables, then sprinkle 1 tablespoon of ranch seasoning mix, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the vegetables are evenly coated with the seasoning.
Place the seasoned vegetables onto the prepared baking sheet, spreading them out into an even layer.
In the same mixing bowl (no need to wash it), add the chicken breasts. Drizzle the remaining 1 tablespoon of olive oil over the chicken. Sprinkle the chicken with the remaining 1 tablespoon of ranch seasoning mix, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Rub the seasoning mixture into the chicken evenly.
Nestle the seasoned chicken breasts on top of the vegetables on the baking sheet.
Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden brown.
Remove the baking sheet from the oven and let it rest for 5 minutes.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 6235 mg | 271% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 28.8 g | ||
| Protein | 231.2 g | 462% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3204 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
