Sheet Pan Ranch Chicken
Perfectly Balance Your Plate
Serve with 1 cup rice.
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
Garlic & Onion Nutritional Yeast Topper, to taste
- 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. Shake on topper.
Per serving: Calories 250, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 85 mg, Sodium 75 mg, Carbohydrate 11 g (Fibre 3 g, Sugars 4 g), Protein 29 g.
Use whatever veggies you have on hand—zucchini, cauliflower, cabbage, or mushrooms are all great choices!