Recently I spent time in Mexico over my daughter’s winter break and the flavors of this chicken brings me back there.

The chicken is seasoned with chili lime ranch, lime juice, cilantro, and there are crisp-tender bell peppers on the side.

A Sheet Pan Chili Lime Ranch Chicken and Peppers

It’s an easy, 30-minute sheet pan meal and cleanup is as easy as tossing away the foil. It’s perfect for busy weeknight dinners.

I marinated the chicken with the new Hidden Valley® Simply Ranch Chili Lime Ranch. It’s also available in Original Classic Ranch and Cucumber Basil Ranch. The products are available at Walmart in the dressing aisle and you can pick up your chicken there too. One stop shopping.

A sheet pan of chili lime ranch chicken with peppers next to a salad dressing bottle

Marinating the chicken keeps it juicy, tender, and adds so much flavor.

The dressing is a great multi-purpose item. Use it as a dressing, dip, or marinade. It’s made with no artificial preservatives, flavors, or colors. It has great ranch taste you expect from Hidden Valley. Hidden Valley Simply Ranch is deliciousness you can feel good about.

A sheet pan of chili lime ranch chicken with peppers

It’s made with real ingredients like buttermilk, garlic, onion, herbs, spices, and is wonderfully creamy.

I know this chicken would be great on the grill and grilled peppers are always a win.

A two picture collage of sheet pan chili lime ranch chicken and peppers with graphic title

Sheet Pan Chili Lime Ranch Chicken and Peppers
Yield: serves 4

Sheet Pan Chili Lime Ranch Chicken and Peppers

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

The chicken is seasoned with chili lime ranch, lime juice, cilantro, and there are crisp-tender bell peppers on the side. It’s an easy, 30-minute sheet pan meal and cleanup is as easy as tossing away the foil. It’s perfect for busy weeknight dinners. Marinating the chicken keeps it juicy, tender, and adds so much flavor.

Ingredients

  • 3 or 4 boneless skinless chicken breasts (about 1.50 pounds total)
  • 1/2 cup Hidden Valley® Simply Ranch Chili Lime Ranch
  • 2 tablespoons lime juice
  • 2 bell peppers (I used red and yellow; other colors may be substituted), sliced into 1/2-inch wide strips
  • 1 tablespoon olive oil
  • 2 to 3 tablespoons fresh cilantro, optional for garnishing
  • salt and pepper, optional and to taste

Instructions

  1. To a large ziptop back, add the chicken, Hidden Valley® Simply Ranch Chile Lime Ranch, lime juice, seal bag, and squish contents around to distribute evenly. Place bag in refrigerator to marinate for at least 15 minutes, or overnight.
  2. When ready to bake, preheat oven to 425F, line a baking sheet with aluminum foil, spray with cooking spray, and place chicken on baking sheet.
  3. Add the bell peppers next to the chicken, evenly drizzle with olive oil, and bake for about 25 to 30 minutes, or until peppers are crisp-tender and chicken is cooked through (internal temp of 165F). Baking time will depend on thickness of chicken; bake as necessary and until done. Note – Peppers will release their juices as the bake; before the photos I simply drained off the juice from the pan.
  4. Optionally garnish with cilantro, salt, pepper, and serve immediately. Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 653Total Fat: 43gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 143mgSodium: 1199mgCarbohydrates: 18gFiber: 2gSugar: 6gProtein: 48g

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