Sriracha Ranch Sheet Pan Chicken
This Sriracha Ranch Sheet Pan Chicken is a super easy and healthy 30-minute dinner idea that doubles as your weekly meal prep!
Servings: 4 servings
- 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 tsp 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!
Make your own ranch seasoning using dry buttermilk, dried parsley, dried chives, garlic powder, onion powder, dried dill, salt and pepper.
Switch up the veggies to include whatever you have in the fridge.
Store the leftovers in the fridge for 4-5 days. Sprinkle some water over top of the chicken then microwave for 1-2 minutes.
Calories: 284kcal | Carbohydrates: 25g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1098mg | Potassium: 1251mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4893IU | Vitamin C: 187mg | Calcium: 108mg | Iron: 3mg