Sheet Pan Chili Lime Ranch Chicken and Peppers

Grilled chicken breasts garnished with parsley alongside sliced red and yellow bell peppers.

5 from 1 vote

Sheet Pan Chili Lime Ranch Chicken and Peppers

🌶️😋🙌 The EASIEST most flavorful chicken recipe you'll ever make! Combined and cooked on a single sheet pan in less than 30 minutes. The chicken turns out juicy and flavorful, and the peppers are crisp-tender for the perfect healthy weeknight dinner!

Prep Time5

Cook Time25

Total Time30

Course: 30-Minute Meals

Cuisine: American, Tex Mex

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

Servings: Servings

Calories: 371cal

Author: Averie Sunshine

Equipment

1 Baking Sheet

Ingredients

3 or 4 boneless skinless chicken breasts about 1.50 pounds total
½ 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

To a large ziptop bag, 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.

Notes

Storage:

- Fridge: This recipe will keep in an airtight container in the fridge for up to 5 days.

- Freezer: Leftover freeze well for up to 3 months. The veggies will lose some of their crispness upon freezing and thawing, but I don't mind.
- Reheating: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed. However, you can use your stovetop or whatever is best suited for you.

Nutrition