Sheet Pan Ranch Chicken and Vegetables

This Sheet Pan Ranch Chicken and Vegetables is made with homemade paleo ranch dressing, marinated chicken, and perfectly cooked veggies! It makes for the ultimate healthy-yet-hearty dinner!

Sheet Pan Ranch Chicken and Vegetables

Sheet Pan Ranch Chicken and Vegetables

We love the mighty sheet pan here at LCK! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We’ve tested a range of recipes for different meal occasions and varying cooking time, but mostly we just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives.

Sheet Pan Ranch Chicken and Vegetables

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Ranch Chicken and Vegetables

If you like this recipe, try these other sheet pan meals:

Sheet Pan Ranch Chicken and Vegetables

Prep Time 00:10 Cook Time 00:45 Serves 4

Ingredients

Ranch Mix

Everything Else

  • 1 cup good-quality mayonnaise
  • 1/4 cup unsweetened almond milk
  • 2 scallions, finely sliced
  • 1 medium red onion, cut to 1/2" rings
  • 1 medium Japanese sweet potato, peeled and cut to 1/2" dice
  • 1 red bell pepper, cored and cut to 1/2" dice
  • 2 cups broccoli florets
  • 2 tablespoons avocado oil
  • 1-1/2 pounds boneless, skinless chicken breast (see note)

Directions

  1. Pre-heat oven to 400ºF.
  2. In a small bowl mix together dill, parsley, garlic powder, onion powder, sea salt, black pepper
  3. In another small bowl mix together mayo, almond milk, scallions. Add 1/2 of the ranch spice mixture and combine. Set aside.
  4. In a large bowl combine red onion, sweet potato, red pepper, broccoli, avocado oil and remaining 1/2 of the ranch seasoning. Pour onto rimmed baking sheet and bake for 20 minutes.
  5. Meanwhile place chicken breasts into the large bowl used for the vegetables and add 1/3 cup of the ranch dressing. Toss to combine and place in refrigerator to marinate while vegetables are baking.
  6. After 20 minutes take out sheet pan and move vegetables to the sides to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade. 
  7. Continue to bake for 25 minutes, or until chicken is fully cooked through.
  8. Remove from oven and serve hot drizzled with remaining ranch dressing.

Recipe Notes

  1. You can substitute boneless, skinless chicken thighs.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Sheet Pan Chorizo and Egg Bake

This Sheet Pan Chorizo and Egg Bake is probably my new favorite breakfast. It’s hearty, packed with the perfect amount of spice, and made easy with only one pan. It’s gluten-free and paleo-friendly and the perfect breakfast everyone will enjoy!

Sheet Pan Chorizo and Egg Bake

Sheet Pan Chorizo and Egg Bake

Sheet pan cooking for breakfast or brunch tends to be overlooked, but it is such an easy way to get a meal on the table at any time of day. We love this one for it’s unique Mexican inspired flavors that makes for a really great brunch.

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Chorizo and Egg Bake

Sheet pans for the win! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives.

Sheet Pan Chorizo and Egg Bake

If you like this recipe, try these other sheet pan meals:

Sheet Pan Spicy Chorizo and Egg Bake

Prep Time 00:10 Cook Time 00:38 Serves 4

Ingredients

  • 1 medium yellow potato, diced to 1/2"
  • 1 small sweet potato, diced to 1/2"
  • 1 onion, diced to 1/2"
  • 2 tablespoons avocado oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon oregano
  • pinch cayenne (optional)
  • 1-15oz can kidney beans, drained and rinsed
  • 4 fully-cooked chorizo sausages
  • 4 organic, pasture-raised eggs

Directions

  1. Pre-heat oven to 400ºF.
  2. In a large bowl combine diced potato, sweet potato, onion, avocado oil, and all spices. Toss to combine and pour onto a rimmed baking sheet.
  3. Place in oven and bake for 20 minutes.
  4. Remove pan and add beans to potato mixture and using a spoon combine on the pan. Move the mixture to one side of the sheet pan add the whole chorizo sausage to the other. Return to oven for 10 minutes. (see note)
  5. Remove from oven and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks. 10 minutes for more fully baked eggs.

Recipe Notes

  1. If you prefer to slice up the chorizo and bake the slices instead of the whole chorizo you can do that at this step.
  2. Omit beans for Whole30 and Paleo.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Sheet Pan Curry Chicken and Vegetables

This Sheet Pan Curry Chicken and Vegetables is one of my new all-time favorite dinners! The crunch of pine nuts, the touch of sweetness from the raisins, plus perfectly cooked veggies and chicken loaded with curry spice makes it a delicious sheet pan dinner that will impress anyone!

Sheet Pan Curry Chicken and Vegetables

Sheet Pan Curry Chicken and Vegetables

Why make dinner on a sheet pan?

We love sheet pan recipes for so many reasons! They are simple to prepare, do not require hands on cooking time and are packed with flavor! Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables, the cooking process is mostly hands-off! This means that while dinner is baking in the oven, you can get ahead on some household chores or spend some times with the family instead of standing over the stove babysitting a recipe. Check out the tips below to make sheet pan cooking a breeze.

Sheet Pan Curry Chicken and Vegetables

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Curry Chicken and Vegetables

If you like this recipe, try these other sheet pan meals:

Sheet Pan Curry Chicken and Vegetables

P.S. I am so excited that my favorite chicken company, Shenandoah Valley Organic, is the chicken you get in your ButcherBox! It makes my heart happy to see two companies really doing the right thing coming together. I always stock my ButcherBox with the SVO chicken tenders, thighs, and breasts!

What is ButcherBox? Each month, they curate a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too! ButcherBox delivers your meat for the month, saves you money, and is the best quality!

  • Get FREE bacon
  • FREE Shipping
  • $15 OFF!

Order Today and get this amazing deal!

Sheet Pan Curry Chicken and Vegetables

Prep Time 00:10 Cook Time 00:45 Serves 4

Ingredients

  • 1 tablespoon yellow curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 onion, sliced to 1/2" rings
  • 3 garlic cloves, minced
  • 1/2 medium cauliflower, cut into florets (about 2 cups)
  • 4 medium carrots, diced to 1/2" 
  • 3 tablespoons avocado oil, divided
  • 4 boneless, skinless chicken breasts, about 2 lbs. (see note)
  • 1 tablespoon lemon juice
  • 1/4 cup pine nuts, toasted
  • 1/3 cup raisins
  • 1/3 cup cilantro, chopped
  • lemon wedges, for garnish

Directions

  1. Pre-heat oven to 400ºF and line a rimmed 12" x 18" sheet pan with parchment paper.
  2. In a small bowl, mix curry powder, cumin, garlic powder, salt, pepper, cinnamon, and cayenne (if using) to combine.
  3. In a large bowl add sliced onions, garlic, cauliflower florets, carrots, 2 tablespoons avocado oil and 1/2 of spice mixture. Mix to combine and spread on to rimmed baking sheet.
  4. Bake for 20 minutes.
  5. Meanwhile place chicken breasts into the large bowl. Add remaining 1 tablespoons avocado oil, remaining curry spice mixture and lemon juice. Toss to combine and place in refrigerator to marinate while vegetables are baking.
  6. Take out sheet pan after 20 minutes, and move vegetables to the edges of the pan to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade. 
  7. Continue to bake for 20-25 minutes, or until chicken is fully cooked through.
  8. Remove from oven and sprinkle with pine nuts and raisins. Serve warm with lemon wedges and cilantro.

Recipe Notes

  1. You could alternatively use boneless, skinless chicken thighs.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Sheet Pan Marinated Steak Tips with Veggies

This Sheet Pan Marinated Steak Tips with Veggies is a FABULOUS one pan steak dinner that is easy to make, flavor packed, with veggies and steak that are cooked just right! Plus, the balsamic sauce/marinade is our new favorite! It’s gluten-free, a full complete meal, and made with only one pan!

Sheet Pan Steak Tips with Veggies

Sheet Pan Marinated Steak Tips with Veggies

We love sheet pan recipes for so many reasons! When creating this series our main goal was to always have a meal packed with flavor while also being simple to prepare. Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables the cooking process is mostly hands-off! This means that while dinner is baking in the oven, you can get ahead on some household chores or spend some times with the family instead of standing over the stove babysitting a recipe. Check out the tips below to make sheet pan cooking a breeze.

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Marinated Steak Tips with Veggies

Can you use another cut of steak/beef?

Yes!! You can use sirloin tips (my favorite – see below) or steak tips of choice!

If you like this recipe, try these other sheet pan meals:

Sheet Pan Marinated Steak Tips with Veggies

Wondering how to get Sirloin Steak Tips? I add them monthly or every two months, in my ButcherBox and they are the best quality!

Each month, ButcherBox  curates a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too!

Enjoy the best 100% grass-fed and grass-finished filet mignons, plus get tasty uncured, sugar and nitrate free bacon & $10 off your first ButcherBox! ButcherBox delivers your meat for the month, saves you money, and is the best quality!

  • Get FREE bacon
  • FREE Shipping
  • $15 OFF!

Order Today and get this amazing deal!

Sheet Pan Steak Tips with Veggies

Prep Time 00:15 Cook Time 00:28 Serves 4

Ingredients

For Marinade/Vinaigrette

  • 1/3 cup balsamic vinegar (see note)
  • 2 cloves garlic
  • 1 sprig fresh rosemary, plucked from the stem
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dijon
  • 1/3 cup olive oil

For Steak and Veggies

  • 1 lb Butcher Box Sirloin Steak Tips, about 1-1/2" in diameter pieces (see note)
  • 1 red onion, sliced into 1/4" rings
  • 2 cups baby potatoes, halved or quartered to be similar in size (about 3/4" is what we used)
  • 1-1/2 teaspoon fine sea salt, divided
  • 2 teaspoons avocado oil, divided
  • 1 teaspoon ground black pepper
  • 1 red bell pepper, de-stemmed and seeded, sliced
  • 1 bunch asparagus, cut to 2"
  • 1 summer squash or zucchini, sliced to 1/4" rings

Directions

For Marinade:

  1. In a high-speed blender place vinegar, garlic, rosemary, salt, pepper, dijon and blend until combined.
  2. Once combined, slowly add in olive oil until it is fully emulsified. Set aside.

For Steak and Veggies:

  1. In a medium bowl, place steak tips with 1/2 of marinade and combine. Set aside.
  2. Pre-heat oven to 400 Fº and lightly oil a rimmed baking sheet.
  3. In a large bowl toss potatoes and onions with 1 teaspoon oil and 1/2 teaspoon salt. Place on rimmed baking sheet and bake for 10 minutes.
  4. To the bowl, add asparagus, peppers, zucchini, 1 teaspoon oil and 1 teaspoon salt and placed on rimmed baking sheet and toss around with onions and potatoes. Continue baking for 10 - 15 minutes, making sure that the potatoes are cooked through. Remove from oven.
  5. Pre-heat broiler on high for at least 5 minutes. 
  6. Move the vegetables to each side of the sheet pan. Place marinated steak in the center of the pan, and discard extra vinaigrette from bowl.
  7. Place sheet pan on top rack below the broiler and broil for 5 minutes.
  8. Flip sirloin tips to the other side and continue to broil for another 3 minutes, or until cooked through to your desired temperature. We cooked ours to about 135ºF and let it come up to 145ºF when resting.
  9. Remove from oven and let rest for 5-10 minutes.
  10. Serve hot with extra balsamic vinaigrette.

Recipe Notes

  • We recommend buying a high-quality balsamic vinegar, as it truly makes a difference in the flavor of the finished dish.
  • If the size of your steak tips differs from about 1-1/2" in diameter you may need to adjust the broiling time to get your desired temperature. If they are smaller, broil for less time.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Salmon and Veggies En Papillote (In Parchment Paper Packs!)

Salmon and Veggies En Papillote (In Parchment Paper Packs!) - Lexi's Clean Kitchen #salmon #dinner #easy

This Salmon En Papillate (Baked in Parchment Paper) is my new favorite way to prepare salmon. It’s a super simple, Whole30-compliant, and paleo-friendly dinner option for any night of the week! The lemon, fresh herbs and shallots make this salmon such a bright, light and flavorful salmon recipe, and the vegetables cook right with the fish for an easy clean up!

Salmon and Veggies In Parchment (en papillotte) {30 minutes or less, grain-free, dairy-free, paleo-friendly, Whole30} | Lexi's Clean KitchenSalmon and Veggies En Papillote (In Parchment Paper Packs!)

I like the idea of foil pack meals, but I’m not super into wrapping my food in aluminum foil! Parchment to the rescue! Place all the goodness in your sheets of parchment: salmon, veggies, aromatics, and fresh herbs.Salmon and Veggies In Parchment (en papillotte) {30 minutes or less, grain-free, dairy-free, paleo-friendly, Whole30} | Lexi's Clean Kitchen

MMMM… look at that goodness ready to bake! You are then left with a fabulous, flavorful, and cooked-just-right salmon dish! Plus, the veggies are done, too! Easy weeknight dinner alert.

What is fish en papillote?

En papillote (French for “in parchment”) is a method of cooking in which the food is put into a folded pouch or parcel and then baked.

Salmon and Veggies In Parchment (en papillotte) - Lexi's Clean Kitchen

Want to see exactly how to wrap them up? Watch here:

Salmon and Veggies In Parchment (en papillotte)

Like this recipe? Try these other seafood dishes!

Salmon Baked In Parchment Paper

Prep Time 10 minutes Cook Time 18 minutes Serves 4

Ingredients

Directions

  1. Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper.
  2. In a small mixing bowl, toss asparagus, zucchini and summer squash with salt, pepper, garlic powder, and extra-virgin olive oil. Divide tossed veggies evenly among the four pieces of parchment paper with the spinach.
  3. Pat salmon dry. Season with salt and pepper. Top with shallots, garlic, fresh herbs, and lemon slices.
  4. Bring ends of paper together and fold down the edges around the salmon until a sealed packet has formed (watch the video above for steps!). Make sure to tuck ends underneath to secure.
  5. Place salmon packets on a baking sheet and bake until packets are puffed and salmon is cooked through about 15-18 minutes.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Gluten-Free Minestrone Soup (In 30 Minutes!)

Gluten-Free Minestrone Soup - Lexi's Clean Kitchen

This Gluten Free Minestrone Soup takes only 30 minutes and is loaded with fall veggies! It’s flavorful, hearty, and comforting. It makes for the ultimate customizable vegetarian soup for any day of the week! Made in partnership with Pacific Foods!

Gluten-Free Minestrone Soup

I am so excited to partner with my friends at Pacific Foods to bring you today’s DELICIOUS recipe. I love that they are committed to sourcing organic and as locally as possible, and using trusted suppliers for quality and traceability. No GMOs for them!

Growing up, a hearty minestrone soup was one of my favorites. Luckily for my mom, it also had tons of veggies in it which I never seemed to mind! This gluten-free version has all the flavors, herbs, and veggies you love in a classic minestrone soup!

What vegetables should I put in minestrone soup?

  • Green beans
  • Carrots
  • Celery
  • Kale
  • Spinach
  • Onion
  • Garlic
  • Zucchini

Gluten-Free Minestrone Soup

Want more soup recipes? 

Watch me make this dish on Facebook Live HERE!

Minestrone Soup

Prep Time 8 minutes Cook Time 30 minutes Serves 8

Ingredients

Directions

  1. Heat oil over medium heat in a large dutch oven.
  2. Add onion, garlic, celery, and carrots and cook until the onion is translucent, about 5 minutes.
  3. Toss in the potatoes, and add more oil in this step if needed. Let cook until the potato starts to soften, about 5 minutes. Add green beans, salt, black pepper, bay leaf and Italian seasoning, Mix well.
  4. Pour in vegetable broth and mix, making sure to scrape up all of the bits from the bottom of the pan.
  5. Add fresh thyme, 1 can of diced tomatoes, and the beans. Cover and bring to a boil over high heat. Reduce heat to low and let simmer for 15 to 20 minutes, or until potatoes are just tender.
  6. While cooking, in a separate pot cook pasta as directed based on the package. Set aside.
  7.  Turn off heat of the soup and add kale or spinach. Mix well until greens have wilted. Taste and adjust seasoning as needed.
  8. Taste and adjust seasoning as desired. Serve hot, with added pasta as desired, topped with red pepper flakes if using!

Recipe Notes

  1. When reheating this soup, feel free to add more vegetable broth as necessary.
  2. I add the pasta as serving to avoid it soaking up all of the liquid. If saving the pasta for later, place in a tupperware tossed with a little olive oil to avoid the pasta hardening and sticking together.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Pacific Foods. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!