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A quick and easy, family-friendly weeknight dinner with tons of delicious flavor. Minimal prep and fast cleanup! Paleo, Whole30, and AIP friendly.
Sheet pan meals rocks! This recipe comes with protein, sides and is popping with flavor from the ranch seasoning. It's a full meal snuggled together in a delicious pile.
Plus, clean up is super easy. Even your kids could do it. *wink* *wink*
No need to make a separate meal if you’re making this for your family that isn’t doing Paleo or AIP with you. Instead, divide this between 2 sheets (or baking dishes) and top one with shredded cheddar cheese in the last 5 minutes. They won’t complain then.
Ingredients in this sheet pan supper (and substitutions)
For the chicken and veggies
- Broccoli Florets: a great cruciferous vegetable containing many nutriets. It boasts more protein than most other veggies! Substitue with cauliflower or Brussels sprouts.
- Carrots: use tradtional orange carrots or have fun with a rainbow assortmant. If carrots aren't in the cards for you, substitue with sweet potatoes, butternut squash or pumpkin.
- Bonelesss, skinless chicken thighs: go team dark meat! Flavorful and higher in fat than breast meat, thighs tend to be more forgiving in the oven. If you prefer breast, cut the meat into larger chunks or into strips to reduce the risk of overcooking.
- Bacon: gives this chicken dinner a nice smokey flavor. If you don't have any, you can substitue with prosciutto or just skip it.
- Avocado oil: a great neutral flavored oil that helps carry the ranch seasoning. If you don't have avocado oil, subsitute with olive oil. The olive oil will add a pleasantly mild fruity flavor to the dish.
For the ranch seasoning
- Sea salt: flavorful and filled with lots of good-for-you minerals. You can subsitute with Kosher salt – just be sure to half the amount as Kosher salt is saltier.
- Garlic powder: a great allium with lots of flavor. This gives the ranch seasoning a little spiciness. Subsitute with more onion power or dried chives.
- Onion Powder: substitute with onion flakes or more garlic powder.
- Dried Parsley: a wonderful aromatic that gives a fresh flavor to this dish. If you're all out, substitute with more dried basil or dried chives.
- Dried Basil: this universal aromatic gives a hit of sweetness to this dish. You can substitute with some dried oregano, dried tarragon or dried thyme.
- Dried Chives: a member of the onion family with a milder flavor. You can substitute with dried scallions or more garlic powder.
Easy to Prep, Cook, and Clean Weeknight Dinner
- Preheat the oven to 425 F. Line a sheet pan with parchment paper.
- Cut the broccoli into florets if not already done. Slice the carrots into ½ inch coins (no need to peel them). Chop the chicken thighs into bite-sized pieces. Slice the bacon into ½ inch pieces.
- Put all of the veggies, chicken, and bacon on the sheet pan and drizzle with the avocado oil. In a small bowl, mix together the seasoning. Sprinkle the seasoning over the items on the sheet pan, and then toss everything well to coat evenly.
- Bake for 25-30 minutes, or until the chicken reads 165 F with an instant-read thermometer or is no longer pink when sliced open.
Prep or Freeze this Quick Dinner Ahead of Time
To meal prep, cook everything together according to the instructions and store in the fridge for up to 5 days. Reheat in the microwave for 5 minutes or until everything is warmed through. It can go in the oven at 350°F for 10 minutes, but you run the risk of drying out the chicken.
I'm a HUGE fan of easy freezer meals, especially ones where you don't even need to cook the ingredients first.
See more Paleo & AIP Freezer Meals
This is one of those recipes! First, chop the veggies and chicken, then toss into a freezer-safe container or bag with the rest of the ingredients. Label and place everything in the freezer for up to 3 months.
When you need it for dinner, simply thaw overnight in the fridge. Then dump all your ingredients on the sheet pan and pop in the oven for 30 minutes. Ta-da! Dinner is served!
Easy peasy.
See the exact directions for how to freeze this below.
Want other Paleo and AIP sheet pan recipes? Try one of these!
Sheet Pan Fennel Pork Tenderloin (Paleo, AIP): A fabulous sheet pan recipe you'll want to make over and over, this pork tenderloin is surrounded by cauliflower, fennel, and grapes, with a delicious balsamic sugar glaze!
Sheet Pan Lime Shrimp Fajitas (Paleo, Whole30, AIP): In search of an easy, flavorful NIGHTSHADE-FREE sheet pan meal? This simple lime shrimp fajita dish is for you. All of the fun and flavor without the pain.
Sheet Pan Coconut Chicken (Paleo, Whole30, AIP): Coconut chicken with sweet potatoes, broccoli, and mango salsa is a delicious and flavorful weeknight dinner recipe!
Veggie Sheet Pan Breakfast (Paleo, AIP): A mixture of different vegetables are easy to prep and throw in the oven while you simmer a sweet berry sauce on the stove. Throw it all together for breakfast magic!
More Helpful AIP Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Bacon Ranch Chicken Sheet Pan Meal Recipe
If you make this chicken sheet pan supper, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Bacon Ranch Chicken Sheet Pan Meal (Paleo, Whole30, AIP)
Ingredients
For the chicken and veggies
- 4 cups Broccoli Florets (approx 1 large head)
- 3 Large Carrots
- 1.5 lb boneless, skinless Chicken Thighs
- 3 slices Bacon
- 2 tbsp Avocado Oil (or Olive Oil)
For the Ranch Seasoning:
- 1.5 tsp Sea Salt
- 1.5 tsp Garlic Powder
- 1.5 tsp Onion Powder
- 1 tbsp Dried Parsley
- 1 tbsp Dried Basil
- 1 tbsp Dried Chives
Instructions
TO PREP:
- Cut the broccoli into florets if not already done. Slice the carrots into 1⁄2 inch coins (no need to peel them). Chop the chicken thighs into bite-sized pieces. Slice the bacon into 1⁄2 inch pieces.
- In a small bowl, mix together the seasoning.
IF FREEZING FOR LATER:
- Put all of the ingredients into a gallon-sized freezer bag and massage a bit to mix.
- Label the bag and lay flat to freeze. Freeze up to 3 months.
IF NOT FREEZING:
- Put all of the veggies, chicken, and bacon on the sheet pan and drizzle with the avocado oil.
- Sprinkle the seasoning over the items on the sheet pan, and then toss everything well to coat evenly.
TO COOK:
- (If frozen) Thaw the ingredients overnight in the fridge.
- Preheat the oven to 425 F. Line a sheet pan with parchment paper. Pour the ingredients onto a parchment-lined baking sheet.
- Bake for 25-30 minutes, or until the chicken reads 165 F with an instant-read thermometer or is no longer pink when sliced open.
Notes
keep the cut of the breast chunks larger though – perhaps using strips rather than bite-sized
pieces or else they’ll probably get overcooked. No need to make a separate meal if you’re making this for your family that isn’t into doing Paleo or AIP with you. Instead, divide this between 2 sheets (or baking dishes) and top one with shredded cheddar cheese in the last 5 minutes. They won’t complain then 🙂
I made this for my family for dinner. It was really tasty. I would recommend cutting back on the salt by 1/2 tsp. Mine came out a bit salty, but might have more to do with the brand of bacon I used (applegate farm no sugar applewood smoked bacon). Otherwise, it was delicious and we all gobbled it up.