One Pan Ranch Chicken and Veggies (Whole30, Paleo, Gluten Free)
Try this One Pan Ranch Chicken and Veggies recipe, which is Whole30, Paleo, and Gluten Free.
Try this One Pan Ranch Chicken and Veggies recipe, which is Whole30, Paleo, and Gluten Free.
- 1/2 teaspoon dried parsley
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- pinch of black pepper
- 1/2 teaspoon dried chives
- 1 and 1/2 pounds boneless chicken breasts (2 large thick breasts or 4 medium, with or without skin)
- assorted veggies to fill your pan cut into 1 inch pieces (we tend to like and use potatoes, broccoli, cauliflower and carrots, but anything works! use whatever you have!)
- 3 tablespoons ghee or butter melted (i won't tell if you add a drizzle of bacon grease....then it's like bacon ranch chicken, which is basically the best thing ever!)
- optional for serving: hot sauce (i use this)
- Carbohydrate 0.36576640625 g
- Cholesterol 0 mg
- Fat 0.01184046875 g
- Fiber 0.0740421863943339 g
- Protein 0.102324375 g
- Saturated Fat 0.001027953125 g
- Serving Size 1 1 serving (1g)
- Sodium 218.65353125 mg
- Sugar 0.291724219855666 g
- Trans Fat 0.00663390625 g
- Calories 2 calories
Step-by-step
- Preheat oven to 400 degrees F.
- Add chicken and veggies to a large sheet pan - line it with parchment paper for easy clean up.
- Mix together the dried parsley, dill, chives, garlic powder, onion powder, sea salt and pepper and sprinkle over the chicken and veggies.
- Drizzle melted ghee or butter all over the chicken and veggies.
- Bake for 35 - 45 minutes or until chicken is cooked throughout and the veggies are slightly browned.
- Serve with hot sauce, if desired.
One Pan Ranch Chicken and Veggies: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want is to spend hours slaving away in the kitchen. That's why I've become a huge fan of one-pan meals. They're quick, easy, and minimize clean-up – a trifecta that's music to my ears! This One Pan Ranch Chicken and Veggies recipe is a perfect example. It’s ready in under an hour, requires minimal prep, and tastes absolutely incredible. The best part? It's incredibly versatile. You can customize it to use whatever vegetables you have on hand, making it a perfect way to use up leftover produce before it goes bad.
The ranch seasoning blend is simple yet so flavorful. It perfectly complements the chicken and vegetables, creating a satisfying and wholesome meal. I love using ghee or butter for its rich flavor, but a drizzle of bacon grease would certainly add an extra layer of deliciousness (don't tell anyone!). The beauty of this recipe lies in its simplicity. It's not fussy or complicated; it's a straightforward, no-nonsense meal that delivers big on flavor. Perfect for a weeknight dinner when you’re short on time but don’t want to compromise on taste or nutrition.
Why I love this recipe:
- One-pan convenience: Minimal dishes mean less clean-up, which is a huge win in my book.
- Versatile ingredients: Use whatever vegetables you have on hand – potatoes, broccoli, carrots, cauliflower, the possibilities are endless!
- Flavorful and satisfying: The ranch seasoning blend adds a burst of flavor without being overpowering.
- Healthy and wholesome: This recipe is Whole30, Paleo, and Gluten-Free, making it a great option for those with dietary restrictions.
- Quick and easy: Ready in under an hour, making it perfect for busy weeknights.
Tips and variations:
- Prep ahead: Chop your vegetables earlier in the day to save time on cooking night.
- Add protein: Feel free to add other proteins such as sausage, shrimp, or even chickpeas.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it a complete meal: Serve with a side of quinoa, brown rice, or a simple salad.
- Leftovers: This dish is just as delicious the next day, making it perfect for lunch or dinner prep.
This One Pan Ranch Chicken and Veggies recipe has become a staple in our household. It's a quick, easy, and healthy meal that my family loves. I hope it becomes a favorite in your home too! Give it a try and let me know what you think.
Ingredients you'll need:
- 1 ½ pounds boneless chicken breasts
- Assorted vegetables (potatoes, broccoli, cauliflower, carrots, etc.)
- 3 tablespoons ghee or butter (or bacon grease!)
- ½ teaspoon dried parsley
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill
- ½ teaspoon dried chives
- Pinch of black pepper
- Optional: Hot sauce
I encourage you to experiment with different vegetables and seasonings to create your own unique variations. The possibilities are truly endless! Happy cooking!
