Sheet Pan Chili Lime Ranch Chicken and Peppers

Name: Sheet Pan Chili Lime Ranch Chicken and Peppers
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 3 or 4 boneless skinless chicken breasts; ½ cup Hidden Valley® Simply Ranch Chili Lime Ranch; 2 tablespoons lime juice; 2 bell peppers; 1 tablespoon olive oil; 2 to 3 tablespoons fresh cilantro; salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 Servings
Calories
371 kcal
Course
Lunch
Cuisine
American, Tex-Mex

Sheet Pan Chili Lime Ranch Chicken and Peppers

Jade Rice

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🌶️😋🙌 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!

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Ingredients

Servings

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

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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 Information

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Serving 1serving Calories 371kcal (19%) Carbohydrates 6g (2%) Protein 37g (74%) Fat 21g (32%) Saturated Fat 4g (20%) Polyunsaturated Fat 9g Monounsaturated Fat 7g Trans Fat 0.02g Cholesterol 117mg (39%) Sodium 470mg (20%) Potassium 784mg (22%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 1943IU (39%) Vitamin C 81mg (90%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 371 kcal

% Daily Value*

Serving	1serving
Calories	371kcal	19%
Carbohydrates	6g	2%
Protein	37g	74%
Fat	21g	32%
Saturated Fat	4g	20%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	7g	35%
Trans Fat	0.02g	1%
Cholesterol	117mg	39%
Sodium	470mg	20%
Potassium	784mg	17%
Fiber	1g	4%
Sugar	4g	8%
Vitamin A	1943IU	39%
Vitamin C	81mg	90%
Calcium	22mg	2%
Iron	1mg	6%