Description
A quick and flavorful meal combining crispy bacon, juicy chicken, and roasted vegetables, all cooked on a single sheet pan.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 6 strips of bacon (thin-sliced recommended)
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 tablespoon ranch seasoning mix
- 2 cloves fresh garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Rinse and halve the baby potatoes, chop broccoli into bite-sized florets, and pat the chicken breasts dry.
- In a small bowl, combine olive oil, ranch seasoning mix, minced garlic, salt, and black pepper. Coat each chicken breast with this mixture.
- Place the chicken breasts in the center of a sheet pan. Scatter the halved potatoes and broccoli around the chicken. Tuck the bacon strips among the vegetables.
- Bake in the preheated oven for 25 to 30 minutes, or until the chicken registers 165°F (74°C) and the vegetables are tender.
- If the bacon isn’t crispy, broil for an additional 2-3 minutes. Let rest for 5 minutes before serving.
Notes
Use fresh ingredients for the best flavor. Adjust cooking time for thicker chicken breasts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 2g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg