Southwest Ranch Chicken & Veggie Sheet Pan Bake
  • Calories: 335
  • Total Fat: 14g
  • Carbs: 15g
  • Dietary Fiber: 4g
  • Sugars: 7g
  • Protein: 38g
  • Cholesterol: 85mg
  • Sodium: 450mg

Southwest Ranch Chicken & Veggie Sheet Pan Bake

Method:
Baked
Cooking Time:
25 min
Cooking Skill:
Intermediate

Ingredients

  • 2 boneless, skinless chicken breasts (6 oz each)
  • 1 large bell pepper, chopped
  • 1 small red onion, chopped
  • 1 cup broccoli florets
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 4 tablespoons Southwest Ranch Sauce
  • Fresh cilantro for garnish

Instructions

Instructions
  1. Preheat oven to 400°F (200°C).

  2. On a baking sheet, toss the bell pepper, onion, and broccoli with olive oil, chili powder, and garlic powder.

  3. Place the chicken breasts amongst the vegetables and season with salt and pepper.

  4. Bake for 20-25 minutes, or until chicken is cooked through (165°F internal temperature) and vegetables are tender.

  5. Drizzle the Southwest Ranch Sauce over the chicken and vegetables. Garnish with fresh cilantro before serving.

Featured in this recipe:

New! Creamy Southwest Ranch

Introducing Taste Flavor Co.’s creamy Southwest Ranch. Made with smooth, heart-healthy avocado oil, this better-for-you ranch packs over 80% fewer calories than traditional Southwest ranch, while staying seed oil–free, gluten-free, and sugar-free.Rich, cool, and silky, it’s blended with a vibrant mix of chili, garlic, onion, and classic Southwest spices for a savory, mildly zesty flavor everyone can enjoy – all for only 15 calories.Drizzle it over salads, tacos, grain bowls, or roasted veggies, or use it as a crave-worthy dip for wings, nuggets, fries, and veggie sticks. It’s delicious enough to feel indulgent—but light enough to enjoy every day.

New! Creamy Southwest Ranch

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