This ranch chicken meal prep combines parmesan-crusted potatoes, tender broccoli, and herby ranch chicken. It’s high protein, gluten-free, and so delicious!

When I am busy during the week, it’s very hard to keep up with my meal choices. And, if I don’t plan properly, ordering from a restaurant seems very appealing. That’s where meal prepping comes in.

This Ranch chicken meal prep recipe is packed with juicy, seasoned chicken breasts, crispy roasted potatoes, and perfectly caramelized broccoli. With a side of creamy ranch dressing to tie it all together.

One of the great things about this recipe, is that it gives you everything you need in one meal.

It contains a good amount of protein (33 grams per serving), and it provides healthy carbs and fats to provide a complete and balanced meal.

Ingredients and Substitutes

VEGGIES

Potatoes (2 lbs) – You can swap sweet potatoes, carrots, or parsnips for a slightly sweeter flavor.

Parmesan, grated (1/3 cup) – Use Pecorino Romano, Asiago, or nutritional yeast (for a diary-free and plant-based option).

Garlic powder (1/2 tsp) – Substitute with fresh minced garlic, granulated garlic, or garlic flakes.

Onion powder (1/2 tsp) – Replace with fresh minced onion or shallots, or you can try using leeks for a milder flavor.

Paprika (1/2 tsp) – Use smoker paprika for a richer flavor, chili powder to add some heat, or cayenne pepper.

Oregano (1/4 tsp) – If you don’t have oregano, you can use Italian seasoning, thyme, or marjoram.

Salt, divided (1/2 tsp)

Olive oil, divided (3 tbsp) – Replace with avocado oil, vegetable oil, or melted coconut oil.

Black pepper (1/4 tsp)

Broccoli head, cut into florets (1 large) – Try using cauliflower, green beans, or Brussels sprouts.

CHICKEN

Chicken breast, skinless and boneless (1 lb) – You can also use chicken thighs, turkey breasts, or a plant-based alternative (like tofu).

Dried oregano (1 tsp)

Dried parsley (1 tsp) – You can use fresh parsley or dried cilantro for a slightly different flavor.

Dried basil (1/2 tsp) – You can also use fresh basil.

Garlic powder (1/2 tsp) – You can use garlic flakes or granulated garlic.

Onion powder (1/4 tsp) – You can also use onion flakes.

Salt (1/4 tsp)

Black pepper (1/8 tsp)

SAUCE

Ranch sauce (1/2 cup) – Swap with Greek yogurt mixed with herbs and spices or sour cream with a little dill and garlic. For a plant-based option, use vegan ranch.

Keep in mind that to make this meal gluten-free you need to choose a gluten-free Ranch dressing.

How to Make This Ranch Chicken

Step 1. Prepare 2 large baking sheet pans by spraying some olive oil. Then, preheat your over to 400F. Grab a large bowl, and add the diced potatoes (they should be 3/4” pieces).

Step 2. In a small bowl, add the parmesan, garlic, onion powder, paprika powder, oregano, and ¼ tsp of salt.

Step 3. Give the spices a good mix.

Step 4. Add the spice mix and 1 tbsp of olive oil to the potatoes.

Step 5. Toss everything to coat the potatoes with the spices.

Step 6. Place the potatoes on the baking sheet and spread them to make sure they cook evenly.

Step 7. Place in the oven and cook for 30 minutes. Make sure you flip them midway. They should golden up and crispen. So, if you see they are not fully cooked, leave them in the oven for a couple of minutes.

Step 8. While the potatoes are cooking, place the broccoli in a large bowl.

Step 9. Drizzle 1 tbsp of olive oil, and season with ¼ tsp of salt and ¼ tsp of black pepper. Give it a good toss to coat all the broccoli.

Step 10. Spread the broccoli on the baking sheet.

Step 11. Place the broccoli into the same oven and cook for 20 minutes. Make sure you give it a shake midway to ensure it cooks evenly.

Step 12. Now it’s time to make the chicken. Grab a small bowl and add all the chicken seasonings.

Step 13. Give it a good stir.

Step 14. Slice every chicken lengthwise to create thinner pieces. Coat the chicken with the seasoning on both sides.

Step 15. Grab a large skillet and place it over medium heat. Add 1 tbsp of olive oil and add the chicken breasts.

Step 16. Cook them for 5-6 minutes on each side, making sure they brown up and cook through. Take it out of the skillet and place the chicken on a cutting board.

Let the chicken rest for 5 minutes, and then slice it into strips.

Step 17. When you are ready to assemble the dish, divide the veggies and chicken into 4 food containers. Start by placing the potatoes.

Step 18. Then the broccoli

Step 19. Finally, add the chicken.

Step 20. Add 2 tbsp of ranch dressing on the side (even better if you place it in a small jar) and drizzle with it before serving.

My Storage Tips

You can keep the containers in the fridge for up to 3-4 days. Make sure you store the ranch dressing separately in a small jar or container to keep everything fresh.

While the potatoes and chicken freeze well, the broccoli may lose some of its texture. If you want to keep this meal for longer, freeze the chicken and potatoes for up to 2 months.

Cook the broccoli when you are ready to have it again. Once you are ready to eat them, reheat the potatoes in the oven or air fryer.

This way, they keep their delicious, crispy texture. You can use the microwave for the chicken and broccoli.

And, if you want to avoid dry chicken, add a splash of water to the container before you put it into the microwave.

My Other Chicken Meal Preps

• Chicken Corn Rice Bowls
• Greek Chicken Bowls
• Chicken Meatballs Meal Prep