Sheet Pan Ranch Chicken
Ingredients
- 2 bell peppers
- 1 red onion
- 2 cups broccoli florets
- 1 lb (450 g) boneless, skinless chicken breast fillets
- 2 tbsp olive oil
- 2 tbsp Creamy Ranch Dip Mix or Caesar Dressing Mix
Preparation
- Preheat oven to 450° F.
- Cut bell peppers and onion into bite-sized pieces. Cut broccoli florets into bite-sized pieces, if needed.
- Place vegetables and chicken on Sheet Pan lined with Sheet Pan Liner. They will overlap—this is OK. Drizzle oil on top; sprinkle with dip mix. Toss to combine.
- Bake 15 min, or until chicken is cooked through and veggies are tender.
Nutritional Information
Per serving: Calories 250, Fat 10 g (Saturated 1.5 g, 0 0 g), Cholesterol 85 mg, Sodium 75 mg, Carbohydrate 11 g (Fiber 3 g, Sugars 4 g), Protein 29 g.
Tips
Use whatever veggies you have on hand—zucchini, cauliflower, cabbage, or mushrooms are all great choices!
Tips
Use whatever veggies you have on hand—zucchini, cauliflower, cabbage, or mushrooms are all great choices!
Perfectly Balance Your Plate
Serve with 1 cup rice.