Gluten Free Ranch Chicken and Veggie Recipe

Often times we try to balance our meaty diet with just any old veggies we think are good. But what can really boost our health is both the right meat and veggie combination. For both a healthy and lovely dinner, here is the ranch chicken and veggie gluten free recipe. Take a look below to see how to put together this delectable dinner.



Gather the following ingredients to assemble your dish. You will first need 1 and ½ pounds boneless chicken breasts. These can be either 2 large thick breasts or 4 medium sized breasts. Whether or not they have skin is up to you as well. After that, you will need a collection of veggies for your pan. Any vegetables you would like will do just fine. Just be sure to cut them into 1 inch pieces. After all of those are prepared, you will need ½ teaspoon onion powder, ½ teaspoon dried dill, ½ teaspoon garlic powder, ½ teaspoon dried parsley, ½ teaspoon dried chives, ½ teaspoon sea salt, a pinch of black pepper, 3 tablespoons melted butter or ghee. Finally get a good hot sauce of your choice (we recommend our sauce No. 10, which goes great with almost anything).



Now you have all of those ingredients on your table, it is time to get cracking. First, preheat your over to 400 degrees F. Then get out a large sheet pan. Place your chicken and veggies onto the pan. Mix up the parsley, dill chives, garlic powder, onion powder, sea salt and pepper together. Once you’ve done that, sprinkle that mix over the chicken and veggies. Then drizzle the melted butter or ghee over the chicken and veggies. Finally, bake it for 35 – 45 minutes. You can also choose to just cook it until the chicken is cooked throughout and the veggies are a little brown. Once it is ready, add the spicy sauce No. 10 and it is good to go!


Other Recipe Options

After you’ve enjoyed the product of this well-balanced, gluten free recipe, be sure to check out our other recipes here. For more options on healthy hot sauces, be sure to see our shop page here.


Original Gluten Free Recipe:


Rick Turner