One Pan Ranch Chicken and Veggies~It's What's for Dinner

Happy Sunday friends.  I pray your week is off to a good start.  I had several request this recipe after I share in on Instagram.  I had thought it was already posted on here, but apparently I was mistaken.  Just the older one pan ranch pork recipe was.  Similar, but this new one is dairy free as well as gluten free.

Most Ranch dressings and mixes contain dairy.  So if that is of concern to you and you need to omit it due to dietary restrictions you can replace it with this homemade recipe.  The original recipe can be found here. 

Homemade Ranch Dressing Mix

Ingredients:

1 tsp dried parsley
1/2 tsp ground black pepper
1 tsp seasoned salt
1/2 tsp dill
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp dried thyme

Instructions:

Mix all ingredients together in a small bowl.

For Dairy Free Dressing: mix with 1 cup mayo, 1 cup original flavor dairy free milk and 1 tsp vinegar (we use Earth Balance Vegan mayo)

Dip: mix with 8-10 ounces of dairy free sour cream (we use Tofutti brand-this does contain some soy)

Other: use in place of one packet of Ranch dressing mix in recipes.

One Pan Ranch Chicken and Veggies

Ingredients:

Chicken Breasts (we generally make 4, 3 for dinner and 1 leftover for our daughter's lunch the next day)
1 bag organic fresh organic green beans
1 bag small gold or red baby potatoes
Ranch Dressing Mix (I double the above recipe when making this)
Olive Oil

Directions:

1. Line a large baking pan with parchment paper for ease of clean up.
2. Trim chicken breasts and lay them on the parchment paper, leaving room in between each.
3. Rinse and trim green beans and place in a large bowl.
4. Rinse and halve potatoes (quarter if they are larger) and place in bowl with green beans.
5. Drizzle a bit of olive oil on the chicken breasts, enough to coat, and then sprinkle with 1/2 of the ranch dressing mix.
6.  Drizzle the green beans and potatoes with olive oil to coat.  Sprinkle with ranch dressing mix and toss to coat thoroughly.
7. Spread the vegetables onto the baking pan around the chicken breasts.
8. Bake at 350 for 30-40 minutes or until the chicken is cooked through and the veggies are tender.

You can adjust amounts depending on how many mouths you have to feed.  This is also great with boneless pork chops in place of the chicken.  And as always you can easily swap out the green beans and potatoes for other veggies, such as squash, zucchini, carrots, or brussel sprouts.

Enjoy!