Name: Baked Ranch-Crusted Chicken with Brussels Sprouts & Cauliflower
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 0.68 kg Brussels sprouts; 3 (283 g) bags cauliflower florets; 1.36 kg chicken thighs, boneless skinless; 1 cup ranch dressing; black pepper; extra virgin olive oil; panko bread crumbs; salt; thyme, dried

Baked Ranch-Crusted Chicken with Brussels Sprouts & CauliflowerBaked Ranch-Crusted Chicken with Brussels Sprouts & Cauliflower — a 40-minute lunch recipe with 9 ingredients, serving 6.Ingredients

0.68 kg Brussels sprouts

3 (283 g) bags cauliflower florets

1.36 kg chicken thighs, boneless skinless

1 cup ranch dressing

black pepper

extra virgin olive oil

panko bread crumbs

salt

thyme, dried

Instructions

Preheat oven to 220°C (425°F).

Place bread crumbs and spices in a medium bowl. Stir to combine.

Pat the chicken dry with paper towels and spread out on a large baking sheet pan. Spread ranch dressing over the chicken thighs, coating both sides. Working in batches, dredge chicken in the bread crumb mixture, pressing gently to adhere; return to the baking sheet.

Wash, dry, trim, and halve Brussels sprouts. Divide Brussels sprouts and cauliflower between two additional baking sheets.

Drizzle veggies with oil, then season with salt and pepper. Toss to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, stirring veggies and flipping chicken halfway through, until veggies are fork-tender and chicken is golden and cooked through, 20-25. Remove from oven.

To serve, divide veggies and chicken between plates. Enjoy!

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