15 Minute Sheet Pan Garlic Ranch Chicken and Veggies
A quick sheet pan dinner of garlic-ranch coated chicken and roasted vegetables ready in minutes.
Servings: 4 servings
Ingredients
- 2 large boneless skinless chicken breasts cut into large cubes
- 2 bell peppers colors of choice, cored and chopped into large pieces
- 1/2 small red onion sliced or chopped into large pieces
- 1 medium zucchini cut into large pieces
- 1 cup broccoli florets about 1 cup
- 3 cloves garlic crushed or minced
- 2 tablespoons olive oil
- 2 tablespoons Hidden Valley Original Ranch Seasoning
Instructions
- Preheat the oven to 500°F (260°C). Line a large baking sheet with parchment paper or foil and lightly spray with cooking spray.
- Chop the bell peppers, red onion, zucchini, and broccoli into large, uniform pieces so they cook evenly.
- Cut the chicken breasts into large cubes on a separate cutting board or plate.
- Place the chopped vegetables and cubed chicken on the prepared baking sheet. Add the minced garlic, olive oil, and ranch seasoning over the top.
- Toss everything on the sheet pan until the chicken and vegetables are evenly coated with oil, garlic, and ranch seasoning.
- Bake in the preheated oven for 15 to 20 minutes, or until the chicken is cooked through and the vegetables are lightly charred.
- Remove from the oven and serve immediately with rice, tortillas, or on its own.
Equipment
- Baking Sheet
- parchment paper or foil (optional)
- Cutting Board
- Chef’s knife
- mixing bowl or large plate
- Measuring Spoons
Notes
- Cut vegetables and chicken into similar sizes for even cooking.
- Use parchment or foil for easier cleanup.
- Adjust ranch seasoning to taste if you prefer more or less flavor.