Rotisserie chicken from the market makes this a true weeknight dinner: you dress it with the ranch, roast a sheet pan of summer vegetables to catch all the drippings, and build a salad. The dressing does the work while everything else cooks.

Serves 2. 25 minutes, 10 at the stove.

About 400 calories a serving, 24 g protein, 9 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F (220°C). Toss 1 pound of chopped zucchini and summer squash with 2 tablespoons of oil, salt, and pepper on a sheet pan.
2. Halve the rotisserie chicken, place skin-side up on the pan among the vegetables, and roast for 15 minutes until the vegetables are tender and browning.15 min
3. While the vegetables roast, dress a handful of greens with a few tablespoons of the cucumber ranch dressing in two bowls.
4. When the vegetables are done, divide the chicken and roasted vegetables between the bowls over the salad, drizzle everything with more dressing, and finish with a pinch of salt and pepper.

Note Swap the rotisserie chicken for four thick slices of grilled halloumi or a can of white beans for vegetarian nights. Leftovers keep three days cold as a salad. Serve with crusty bread to soak up the dressing pooling in the pan.