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- 4 boneless, skinless chicken breasts - 1 packet (1 oz) ranch seasoning mix - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 red bell pepper, chopped - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 1 cup baby carrots - Salt and pepper to taste For this dish, the chicken is the star. I use four boneless, skinless chicken breasts. These cook evenly and stay juicy. The ranch seasoning mix adds a rich flavor that everyone loves. I also mix in garlic powder, onion powder, and smoked paprika for depth. Next, the veggies add color and nutrition. I choose a red bell pepper for sweetness, zucchini for crunch, and cherry tomatoes for juiciness. Baby carrots round out the mix with their bright orange hue. - Fresh parsley - Extra ranch dressing Garnishing is easy yet fun. I like to sprinkle fresh parsley on top. It adds a pop of green and freshness. If you want more flavor, drizzle on extra ranch dressing. This makes the dish even more delicious. 1. Preheat the oven and prepare the sheet pan First, set your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This makes for easy cleanup later. 2. Mix the marinade In a small bowl, take the ranch seasoning mix, garlic powder, onion powder, and smoked paprika. Add the olive oil too. Mix them well. This will be your tasty marinade. 1. Marinate chicken and prepare vegetables Place the chicken breasts in a large bowl. Pour the marinade over the chicken. Toss it well to coat every piece. Let the chicken sit for at least 15 minutes. While it marinates, chop your red bell pepper, slice the zucchini, and halve the cherry tomatoes. Get your baby carrots ready too. 2. Arrange on the sheet pan On the prepared pan, spread the chopped bell pepper, zucchini, cherry tomatoes, and baby carrots. Drizzle with olive oil, then sprinkle with salt and pepper. Toss the veggies lightly to mix. Next, place the marinated chicken on top. Make sure the chicken and veggies are spread out. This helps them cook evenly. 3. Bake and check for doneness Put the sheet pan in your preheated oven. Bake for 25-30 minutes. Check that the chicken reaches 165°F (75°C) inside. It should be golden brown. The veggies will be tender and slightly caramelized. When done, take the pan out and let it rest for 5 minutes. Garnish with fresh parsley before serving. To ensure even cooking of chicken and veggies, spread them out on the sheet pan. If they are too close, they can steam instead of roast. This means no crispy edges! Use a large pan if you have one. Marinating the chicken is key. Let it sit for at least 15 minutes. This helps the flavors soak in well. You can marinate longer if you want a stronger taste. Just remember to keep it in the fridge! For a nice presentation, serve right from the sheet pan. This gives a rustic look. You can also use a large platter. Arrange the chicken and veggies in a fun way. Drizzle a bit of extra ranch dressing on top. This adds flavor and looks great! Pair this dish with a simple salad or warm bread. The fresh tastes balance well with the meal. Enjoy it with your favorite drink, like iced tea or lemonade. This makes for a complete and delightful meal! {{image_2}} You can change the veggies in this dish to suit your taste. Here are some great options: - Broccoli florets - Cauliflower florets - Asparagus spears - Sweet potatoes, diced Feel free to mix and match! You can also use different ranch seasonings. Try a spicy ranch or a herb blend. These changes can make the dish exciting. If you want a low-carb meal, swap the veggies for low-carb choices. Use: - Zucchini noodles - Cauliflower rice - Spinach These swaps keep it tasty and healthy. For a gluten-free option, check your ranch seasoning. Some brands add gluten. Always choose certified gluten-free products to stay safe. To store leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. Keep it in the fridge for up to four days. If you like, divide the meal into single servings. This makes it easy to grab when you're hungry. Always use clean utensils to avoid germs. To reheat chicken and veggies, use the oven for best results. Preheat the oven to 350°F (175°C). Place the leftovers on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes, or until warm. You can also use a microwave. Heat in short bursts, stirring in between. This helps warm it evenly. Enjoy your meal just like it was fresh! How long to cook chicken on a sheet pan? Cook chicken on a sheet pan for 25 to 30 minutes. The chicken should reach 165°F. This ensures it is safe to eat and stays juicy. What can I substitute for ranch seasoning? You can use Italian seasoning or a mix of garlic powder, onion powder, and herbs. These options bring a nice flavor to your chicken and veggies, too. Feel free to mix and match spices that you like. Can I use frozen vegetables in this recipe? Yes, you can use frozen vegetables. However, they might need a few extra minutes to cook fully. Just keep an eye on them to make sure they get tender. Frozen veggies are a great time-saver and still taste good. This blog post walked through making a tasty chicken sheet pan meal. We covered key ingredients like chicken, veggies, and seasonings. I shared steps to prep and cook the dish. Tips for even cooking and serving ideas help you shine. You can even customize this meal to fit your needs. Remember, cooking should be fun and easy. With these steps, anyone can enjoy a great meal. Try this recipe, and make it your own!

Sheet Pan Ranch Chicken And Veggies

Get ready to impress with this easy and delicious Sizzling Ranch Chicken & Veggies recipe! Perfect for busy weeknights, this one-pan wonder features juicy chicken breasts marinated in flavorful ranch seasoning and paired with colorful vegetables. Bake it all together for a meal that's not only simple but also packed with taste. Click through to discover the step-by-step instructions and elevate your dinner game!
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Ingredients
  

4 boneless, skinless chicken breasts

1 packet (1 oz) ranch seasoning mix

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 red bell pepper, chopped

1 zucchini, sliced

1 cup cherry tomatoes, halved

1 cup baby carrots

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, combine the ranch seasoning mix, garlic powder, onion powder, smoked paprika, and olive oil to create a marinade.

      In a large mixing bowl, add the chicken breasts, then pour the marinade over them. Toss well to coat the chicken evenly. Allow the chicken to marinate for at least 15 minutes while you prepare the vegetables.

        On the prepared sheet pan, arrange the chopped red bell pepper, sliced zucchini, halved cherry tomatoes, and baby carrots in an even layer. Drizzle with olive oil and season with salt and pepper. Toss lightly to combine.

          Place the marinated chicken breasts on top of the vegetables. Make sure everything is spread out and not overcrowded for even cooking.

            Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown. The veggies should be tender and slightly caramelized.

              Once cooked, remove the sheet pan from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a rustic style or transfer to a large serving platter, arranging the chicken and veggies artfully. Drizzle with a little extra ranch dressing for added flavor.