Sheet Pan Ranch Chicken, Potatoes & Green Beans
Easy diabetes‑friendly sheet pan ranch chicken with potatoes and green beans. A gluten‑free, family‑friendly one‑pan dinner made with simple ingredients, balanced carbs, and classic ranch seasoning—perfect for busy weeknights and meal prep.
Ingredients
- 16 oz chicken breast or chicken thighs I used chicken thighs.
- 2 cups red potatoes chopped into approximately 2 in pieces
- 3-4 cups green beans raw
- 2 tablespoons of avocado oil
- 2 tablespoon ranch seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Instructions
- Wash produce and chop potatoes to 2-inch pieces (or size of your preference).
- Mix ranch seasoning, onion powder, garlic powder, and salt in a small bowl.
- Divide seasoning in half.
- On a pan, place green beans and potatoes. Drizzle with avocado oil and sprinkle half of seasoning mix on top.
- Toss to coat evenly with seasoning and oil.
- Place chicken on the same pan or a separate pan, depending on space.
- Sprinkle in the other half of seasoning mix and toss to coat.
- Bake at 400 degrees for 20-25 minutes or until chicken reaches 165 degrees and vegetables reach desired softness.
- Serve.
Nutrition
Serving: 6ozCalories: 385kcalCarbohydrates: 20gProtein: 31gFat: 17gSaturated Fat: 3.5gSodium: 640mgFiber: 3.5gSugar: 3.5g
Tried this recipe?Let us know how it was!
