I’m breaking away from my typical “whole stick of butter” recipe to show you something on the lighter side. Believe it or not, I don’t eat high calorie meals all day every day. Moderation is key and a lot of my blog post recipes are made for special occasions like Football Sunday or family gatherings.
So to lighten things up I present a low-cal sheet pan meal that tastes great, is easy to cleanup, and very cheap to make!!
Oh and look at these cute Rubbermaid tupps I found at the grocery store! It’s been hard to find Tupperware with a divider, let alone a cute color. Score! 🙂
Here are the ingredients – the white ramekin has a packet of Hidden Valley Ranch Seasoning in it.
** Just a FYI – this recipe calls for three sweet potatoes, not two.
Start by cleaning and trimming the chicken breasts. Then cut them into 1 inch cubes.
Next, toss the chicken in the entire package of ranch seasoning and 1 1/2 tablespoons of Olive Oil.
Once you’ve peeled the sweet potatoes, cut them into 1 inch cubes and toss them in 1/2 tablespoon Olive Oil, 1/4 teaspoon of Salt and 1/8 teaspoon Pepper.
Now throw it all on a pre-greased sheet pan.
And bake at 425º F. for 12-15 minutes. Your sweet potatoes may need a couple minutes longer in the oven (depending on the size you cut them into). If that’s the case, remove the chicken from the sheet pan, and pop the potatoes back in for a few. 🙂
This recipe makes five lunch sized servings.
To freshen things up I threw in a tomato/cucumber salad with fat-free ranch dressing.
I put the veggies in cupcake liners since I have to remove them from the tupp before I microwave the chicken and potatoes. I’ve been eating this with a side of fat free cottage cheese and pears in light syrup (to add more calories, believe it or not!).
I’m a full time mom to two kids and 17 animals, I run a hobby farm, sometimes I drive for several hours a day, my kids are in extracurricular activities, AND I have a part time job in the mortgage industry.
“Taking care of yourself is part of taking care of your kids.”
What I’m trying to say is that I need convenience in my life, AND I LOVE how convenient meal prepping is.
I hope this inspires you to prep some meals yourself! And I’ll have similar recipes coming soon to a blog near you!! 🙂
Sheet Pan Ranch Chicken & Sweet Potatoes
- 2 pounds Chicken Breast
- 3 medium sized Sweet Potatoes
- 1 package Hidden Valley Ranch Seasoning Mix
- 2 tablespoons Olive Oil, divided
- 2 medium Tomatoes
- 1 large Cucumber
- Hidden Valley Fat Free Ranch Dressing
Preheat oven to 425º F. Clean and trim the chicken breasts. Cut into 1 inch cubes and toss them in the entire package of ranch seasoning and 1 1/2 tablespoons of Olive Oil. Peel the sweet potatoes, cut them into 1 inch cubes and toss them in 1/2 tablespoon Olive Oil, 1/4 teaspoon of Salt and 1/8 teaspoon Pepper. Put everything on a pre-greased sheet pan and bake for 12-15 minutes. The sweet potatoes may need a couple minutes longer in the oven.
Salad: Thinly slice cucumbers, quarter the tomatoes and divide equally among containers. Serve with Hidden Valley Fat Free Ranch Dressing.
Caloric equation for your reference:
1 Meal = 100 grams Chicken (142 cal.), 100 grams Sweet Potatoes (87 cal.), Ranch Seasoning (16 cal.), Olive oil (40 cal.), Salad w/ HV Fat Free Ranch (40 cal.) = 325 Calories
1 Side = 1/2 cup Fat Free Cottage Cheese (80 cal.), 1/2 cup Canned Pears in Light Syrup (70 cal.) = 150 Calories