Ranch Chicken & Veggies
How many sheet pan recipes is too many? I don't think there can ever be too many! This Ranch Chicken & Veggies sheet pan might be my new favorite. Not only is it super easy but it's super flavorful too! Roasting vegetables adds such a wonderful flavor and adding the cherry tomatoes gave this dish an amazing kiss of sweetness. We were definitely licking our fingers with this one.
15 minutes
1 hour
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 217 |
| Fat: | 20 g |
| Carbohydrates: | 1 g |
| Protein: | 7 g |
| Cholesterol: | 32 g |
| Sodium: | 30 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Calculated for total recipe. | |
Serves: 4-6
Ingredients
- 4 - 6 pieces4 - 6 pieces4 - 6 pieces skin on Chicken Thigh
- 1 head1 head1 head Cauliflower, small head, cut in florets
- 1 head1 head1 head Broccoli, cut in florets
- 8 oz8 oz8 oz Cherry Tomato
- 0.25 cup0.25 cup0.25 cup Avocado Oil
- 3 Tbsp3 Tbsp3 Tbsp Primal Palate Organic Garden Ranch Seasoning Mix, divided
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425˚
- Line a large rimmed pan with parchment paper
- Place chicken pieces on pan and sprinkle with 1 tbsp garden ranch
- Roast 15 minutes
- Meanwhile, toss cauliflower & broccoli in a large bowl with all but 1 tbsp oil
- Add 2 tbsp garden ranch & toss well
- In another bowl, add tomatoes with remaining oil & a pinch more of garden ranch
- Remove chicken from oven
- Spread veggies on pan
- Add tomatoes
- Roast another 45 minutes
- Enjoy this recipe by Penny's Primal!
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