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.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Keyword: bell peppers, chicken, chipotle, cilantro, dinner, gluten-free, lime juice, lunch, Mexican, peppers, Ranch, ranch chicken, ranch dressing, red bell peppers, sheet pan, sheet pan chicken
Calories: 653kcal
Author: Averie Sunshine
Ingredients
3or 4 boneless skinless chicken breastsabout 1.50 pounds total
2bell peppersI used red and yellow; other colors may be substituted, sliced into 1/2-inch wide strips
1tablespoonolive oil
2 to 3tablespoonsfresh cilantrooptional for garnishing
salt and pepperoptional and to taste
Instructions
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.
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.
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.
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.