One skillet meals are my favorite and this one is being added to ‘the list’ at our house. 🙂 It is something a little different, the spices/seasonings are different than my normal go-to, but we liked it a lot! It was EASY to make, clean and 21 Day Fix Approved, of course! My Healthy Ranch Skillet did not disappoint in regard to time, taste and clean up!
Healthy Ranch Chicken Skillet
A flavorful, healthy and simple meal! The flavor was different than my usual blend of spices and we really enjoyed it! I really love skillet meals and this one will be happening again!
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- 2 tsp olive oil
- 1 pound thin sliced chicken breasts, cut into bite sized pieces
- 1/2 red onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 large zucchini, chopped
- 1/2 can black beans, drained and rinsed
- 1/2 cup instant brown rice (uncooked) OR 1/4 cup quinoa, rinsed (uncooked)
- 1 can fire roasted diced tomatoes, undrained
- 1/2 cup low sodium chicken broth
- 1 cup cheddar cheese, shredded
- Fresh cilantro, for garnish
- 1 tsp Dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried minced onions
- 1 T parsley
- 1/4 tsp black pepper
- 1/2 tsp sea salt
- In a 12" skillet, heat oil on medium high. Add chicken, onions and ranch seasoning blend. Saute and stir often for 2 minutes.
- Stir in bell peppers, zucchini, beans, tomatoes, rice and chicken broth. Bring to a boil, then cover. Simmer on low for 5 minutes or until chicken is no longer pink in the center and rice is tender.
- Sprinkle cheese evenly over skillet, cover and let stand for 5 minutes, until liquid is absorbed.
- Top with Cilantro and serve!
21 Day Fix Counts
- 1 serving= 1/4 of the skillet!
- 1 Red, 1 Blue, 1 Yellow, 1 1/2 Green
Adapted from Well Plated by Erin
Adapted from Well Plated by Erin
Fit Mom Angela http://www.fitmomangelad.com/
Love the chicken ranch skillet!
YAHOO!!! So happy you love it, Gail!
This recipe is ah-mazing! It served 2 meals for my husband and me and was better warmwd up the second day. We added some hot sauce on top for a little Mexican flare. Thank you for posting a ton of great recipes!
You are SO welcome! Thank you for taking the time to let me know! I am so happy you enjoyed it! 🙂 xoxo, Angela
Wow! That’s delicious! Made it tonight and my family loved it! Thanks for sharing! Your “ranch” mix is so yummy, I can’t wait to put it on other things.
Absolutely! I am so happy you enjoyed it! Thank you for letting me know! 🙂
Do you happen to know/have a measurement for 1/4 of the skillet? I’m going to double this to have leftovers, and feeding the rest of family so it will be tough to guess at the portion of the skillet I end up having left over.
Hi Allysa! I am not absolutely certain? I would guess 1 1/2 cups?? 🙂
Is there any way to know the calorie count on a serving?
Hi Ashlee! I don’t currently have a nutrition breakdown for my website – maybe soon! I also don’t count calories, I count containers since I am doing the 21 Day Fix/Hammer and Chisel programs with the container system. 🙂
Sounds delicious; Can’t wait to make it! How would it alter the containers if I omitted the beans? (Not my fave!!)
Hi Sara! If you wanted to sub in rice for the beans, you could do that without affecting the counts. If you remove the beans, just take out the yellow! 🙂 Enjoy!
This was seriously so good! I made some extra chicken with the seasoning and it’s fabulous as well. Thanks for sharing!
I am so happy you enjoyed it! 🙂 Thank you for taking the time to let me know! 🙂
Do we use the whole thing of seasoning? Or does that leave some leftover?
You will use the whole thing. 🙂
I have some Hidden Valley Ranch seasoning & salad dressing mix that I wanted to use instead. What would the measurement be in that? 2 1/2 T ?
Hi Cindy – Yes, I believe it is about 2 1/2 T.
How did it turn out with 2 1/2 T of the hidden valley seasoning? I’m wanting to do the same!
What 21 Day Fix Containers does this use?
Hi Tracey! 1 serving= 1/4 of the skillet — 1 Red, 1 Blue, 1 Yellow, 1 1/2 Green
Hi, Angela – We made Ranch Chicken Skillet dinner this weekend. It’s DELICIOUS! a mouthful of healthy ingredients with the perfect touch of seasoning. It wins a top prize in our list of favorites. Can’t wait to try more of your menu items. I scan many health & Beach Body blogs … Yours is the Best! Love your high energy coaching, parenting & cooking style. All the best, Peggy
Aw, thank you Peggy! 🙂 I am so happy you and Michael enjoyed it! 🙂 It is a favorite here at our house, too! 🙂 Thanks so much for sending such a sweet note! xoxo Angela
This was fantastic! Looking forward to having it again tomorrow. Thanks for another great recipe!
I am so happy you enjoyed it! Thank you for letting me know! 🙂
Is there a way to find the nutrition facts per serving in this recipe? And how much exactly is a serving size?
Hi Dawn! I don’t currently have a nutrition chart for my recipes because I count containers on the nutrition/fitness program I am doing. This meal is 1/4 of your skillet. 🙂
Is there a substitute for the sun dried tomatoes? I couldn’t find the ones that you were talking about in the produce section. I was only able to find the kind in the jars with oil.
The fire roasted tomatoes? At my store, they are with the other canned tomatoes. 🙂
Do you think this would work in a crock pot?
I would think so – I would not cut the chicken up because I find chicken dries out so quickly in a slow cooker. Make sure there is enough liquid to cook the rice. 🙂
This was so good!! My husband is a tough critic and he said this was a keeper. Thank you and I look forward to trying out your other recipes!
That is awesome! 🙂
Wow! This was so good! I love skillet meals and have never thought to do a ranch version. Everyone loved it! Husband had thirds and all children are happy. Going into my rotation for sure. Thanks!
Thats awesome!! 🙂 I am so happy it was family approved at your house too!
Don’t suppose you know measurement of tomatoes? Big or little can?
14.5 oz can! sorry about that!
Hey! Can you explain how you came up with those container counts? Shouldn’t there be some blue in there because of the cheese? This looks delicious and can’t wait to try it. The counts just seemed different to me than what I was imagining.
Hi Julie! It’s one of our favorites! There is a blue container accounted for in the container counts at the bottom of the recipe. 🙂
Ha wow! Apparently I read that and it just didn’t sink in! Thanks 🙂 It was delicious! We had it for dinner tonight. I had to drain extra liquid though because it wouldn’t soak up, and I even had added a little extra rice. Still tasty though!
I read somewhere tomato sauce and salsa were purple. So I’ve always thought Cannes diced tomatoes are a purple as well?
I’m going to try to modify this to make it vegetarian. I think it should work easy enough!
Hi Amy! When they first published the nutrition plan, they listed tomato sauce as a purple because they meant marinara sauce which, for convenience, many people purchase it at the store in the jar and MOST marinara sauce has some added sugar. If your tomato sauce AND tomatoes have no added sugar, I measure in a green container.
Hi! Making this tonight. Do we have to count one of our teaspoons for this?
I did not – You could count as 1/2 spoon – I really just used it so my chicken wouldn’t stick to the pan. 🙂
Perhaps I did something wrong but it was very watery… Any suggestions?
Sometimes, they inject chicken breast with broth/liquid which could be the extra source of liquid. If you use the same kind of chicken next time, gauge how much liquid is in the pan prior to adding the uncooked rice and chicken broth. 🙂
so in this situation (because it happens to me also) do you just take all the liquid out before adding the uncooked rice/quinoa and chicken broth?
Ok – so backing up a bit. I made this dish last week. I cooked the quinoa (rice) separately and added it to the dish. It was MUCH better this way (and a little faster too) I had pre-made that the night before so I just measured it out and added it to the skillet. I omitted the broth when I did it this way.