Sheet Pan Ranch Chicken and Veggies
An easy sheet pan dinner with chicken, baby potatoes, and green beans roasted in dry ranch seasoning. Ready in 25 minutes.
Ingredients
- 1 1/2 lbs boneless skinless chicken breast cut into 1 inch cubes
- 1 lb baby potatoes
- 12 oz fresh green beans
- 2 tbsp olive oil
- 2 packets dry ranch seasoning 1 oz each
Instructions
- Preheat the oven to 400 F. Line a large baking sheet with parchment paper.
- Cut the baby potatoes in half (quarter them if yours are more than 2 in around) and cut the chicken breast into 1 inch cubes. (I like to cut away the gristly parts of the chicken, but that step is optional.)
- Add the potatoes and green beans to a large bowl. Drizzle with olive oil, add one packet of ranch seasoning, and toss to coat. Spread on the prepared baking sheet.
- Add the chicken cubes to the same bowl, open and sprinkle in the second ranch packet, and toss thoroughly to coat.
- Arrange the chicken in the open spots on the baking sheet so the pieces sit flat against the parchment.
- Bake for 20 to 25 minutes, until the chicken reaches 165 F at the thickest cube and the potatoes pierce easily with a fork.
Notes
For a deeper crust on the potatoes, place them cut-side down on the parchment.
Reheat leftovers in a 400 degree oven for 8 minutes to bring back the crisp surfaces.
Nutrition
Calories: 371kcalCarbohydrates: 26gProtein: 40gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 109mgSodium: 247mgPotassium: 1286mgFiber: 5gSugar: 4gVitamin A: 640IUVitamin C: 35mgCalcium: 54mgIron: 2mg
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