Sheet Pan Chili-Lime Chicken with Roasted Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts marinated in a zesty chili-lime sauce and roasted alongside sweet bell peppers for a vibrant, one-pan meal. This mexican-inspired chicken (gluten free) ready in about 40 minutes pairs about 6 oz each chicken breasts, olive oil, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper. In a bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lime juice, 1 tbsp chili powder, 1 tsp smoked paprika, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
  2. Step 2: Add 4 chicken breasts to the marinade, coating all sides thoroughly. Arrange the marinated chicken breasts on the prepared sheet pan.
  3. Step 3: Toss 1 large sliced red bell pepper and 1 large sliced yellow bell pepper in the remaining marinade and spread evenly around the chicken on the sheet pan.
  4. Step 4: Roast in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the peppers are tender and slightly caramelized.
  5. Step 5: Remove from oven and sprinkle 1/4 cup chopped cilantro over the top before serving.

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Frequently asked questions

How long does Sheet Pan Chili-Lime Chicken with Roasted Peppers take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Chili-Lime Chicken with Roasted Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sheet Pan Chili-Lime Chicken with Roasted Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Chili-Lime Chicken with Roasted Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Chili-Lime Chicken with Roasted Peppers gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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