This Sheet Pan Sriracha Ranch Chicken is a super easy and healthy 30-minute dinner and doubles as your weekly lunch prep!
How to make sriracha ranch chicken
This sheet pan dinner is SO easy to throw together! Here's what you need to do:
- Preheat oven to 400 F.
- Toss all ingredients together in a large bowl – that's right, veggies, chicken and seasoning will all be tossed together and that's that.
- Add everything to a large parchment-lined baking sheet and roast for 25-30 minutes.
- Serve and enjoy!
Ingredients and substitutions
- olive oil – Feel free to use any type of oil here. Canola, sunflower, peanut, avocado or coconut oil will all work fine.
- chicken breasts – You can use diced up boneless, skinless chicken thighs in place of the breasts
- broccoli, red pepper, carrots, asparagus – Use any veggies you've got kicking around in the fridge. Seriously, any veggie will work!
- red onion – You want some onions in here for flavour. Use white, sweet or green onion in place of the red.
- baby potatoes – You can leave the potatoes out altogether if you want this to be a low carb dish, or use cauliflower instead.
- garlic – You can use dehydrated garlic or garlic powder in place of the fresh minced garlic, or even jarred garlic will work.
- dry ranch seasoning – You can make your own homemade ranch seasoning if you prefer not to use store bought.
- sriracha – Use chili garlic sauce or sambal oelek in place of the sriracha, or just leave it out altogether if you don't like spice.
Making this dish low carb
Making this dish low carb is as simple as leaving out the potatoes! You may want to check on your packet of ranch seasoning as well if you are really trying to watch your carbs as there may be some hidden in different brands.
In place of potatoes, you can sub in cauliflower or just leave the potatoes out altogether – there's so much in this recipe, you likely won't miss 'em!
What other veggies can you use?
Don't like some of the veggies I've included in this recipe? Swap one or two of them out! Here are some other great veggie options that work well in sheet pan dinners like this:
- Sweet potato
- Bell peppers
- Green beans
- Scallions (cut into large pieces, not finely chopped as you're used to doing)
- Cherry tomatoes
Storing and reheating
You can store any leftovers in glass meal prep containers for up to four or five days in the fridge. I prefer to store it all in individual servings. To reheat, sprinkle a little bit of water overtop and then reheat in the microwave for 1-2 minutes.
Can you freeze this dish?
The chicken will freeze just fine, but the veggies will definitely change textures so I don't advise that you freeze this dish after it's been cooked. You can try freezing it, but it just won't be the most appealing thing to eat.
If you are concerned about too many leftovers, I suggest cutting the recipe in half and eating everything within a few days.
More sheet pan recipes
Meal prep tools for this recipe
- Grab some Glass meal prep bowls for your leftovers.
- And of course I get all my free-range chicken from Butcher Box!
- You can order ranch seasoning online
Sheet Pan Sriracha Ranch Chicken
- 1 tbsp olive oil
- 2 chicken breasts, diced
- 1 head broccoli, chopped
- 1 red pepper, chopped
- 1 carrot, sliced
- 1/2 bunch asparagus, chopped
- 1 small red onion, chopped
- 1/2 cup baby potatoes, chopped
- 2 cloves garlic minced
- 1 packet dry ranch seasoning
- 1 tbsp Sriracha
- 1/2 tsp salt
- 1/2 tsp pepper
- Preheat oven to 400 F. Toss all ingredients together in a large bowl.
- Add everything to a large parchment-lined baking sheet and roast for 25-30 minutes, depending on how tender you want the veggies. Serve and enjoy!