YOUR SOLIN GENERATED RECIPE
Sheet Pan BBQ Ranch Chicken with Roasted Vegetables
Enjoy a hearty yet light sheet pan meal featuring tender, juicy chicken breast glazed with a tangy BBQ and ranch seasoning, paired with a vibrant medley of roasted vegetables. This dish delivers a satisfying balance between smoky and creamy flavors with a delightful crunch from the veggies.
INGREDIENTS
6 oz Chicken Breast
2 tbsp BBQ Sauce
1 tsp Ranch Seasoning
1 cup Mixed Bell Peppers
1/2 medium Red Onion
1/2 medium Zucchini
1 tbsp Olive Oil
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, combine the BBQ sauce and ranch seasoning. Brush this mixture evenly over the chicken breasts.
Chop the mixed bell peppers, slice the red onion into wedges, and cut the zucchini into half-moons.
Place the prepared vegetables on the sheet pan and drizzle with olive oil. Season lightly with salt and pepper if desired.
Nestle the glazed chicken breast among the vegetables on the sheet pan.
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred.
Remove from the oven and let the dish rest for a few minutes before serving.