Healthy Paleo Sheet Pan Ranch Chicken ( Dairy-free / Whole30)
Make healthy eating easy and enjoyable with this healthy paleo sheet pan ranch chicken and veggies. A flavor-packed chicken dinner recipe that features a homemade Whole30 Ranch seasoning that we are shanking liberally onto the chicken breast and veggies
To make the seasoning, mix all the ingredients in a small bowl. Store in an airtight container.
Preheat oven to 200C/400F.
Prep your ingredients. The size of the cut is VERY important to ensure ingredients are all cooked at the same time. Cut large chicken chunks (about 1.5 inch / 3-4 cm), small potato chunks (about ¾ inch / 1.5 cm), large broccoli florets and thick onion slices. Check the pictures in the post for a visual.
Arrange broccoli, chicken, potatoes and onion on a large baking sheet (keeping them separated). Drizzle with olive oil and sprinkle evenly with ranch seasoning. Mix to coat and spread to avoid them overlapping as much as possible.
Bake for 30 minutes or until all the ingredients are cooked through. (If you see that one of the ingredient is starting to overcook, remove it from the pan – but it shouldn’t happen if you followed my size guide). Remove from the oven and serve!
Recipe Notes
Serve this with chopped parsley, dill, or chives.
You can swap put broccoli for cauliflower, and potatoes for sweet potatoes or squash. Or add some brussels sprouts, bell pepper, asparagus or green beans!
Of course, you can use store-bought Ranch seasoning but I recommend you make your own as the store-bought kind has added sugar and starch added to it.