DinnerEasy
Sheet-Pan Crispy Buffalo & Ranch Chicken Breast with Bell Peppers
A delicious, easy-to-make dinner featuring tender chicken breast and crisp bell peppers that you crisp up and toss vigorously in tangy cayenne butter sauce. Perfect for quick weeknights.
Prep: 10 mins
Cook: 22 mins
Serves: 2
Serving Size:
255
Calories
20g
Protein
14g
Carbs
14g
Fat
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Ingredients
ProteinsChicken Breast (1 lb, sliced)
1 lb, slicedProduceBell Peppers
2 peppers (red & green), slicedProduceYellow Onion
1 medium, slicedProduceLime
1 fresh lime, juicedSpices & SaucesBuffalo Hot Wing Sauce
3 tbspDairyMelted Butter
1.5 tbspDairyRanch Seasoning or Dip
2 tbsp for servingStep-by-Step Instructions
Step 1:Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
Step 2:Arrange the chicken breast and fresh produce in an even layer across the sheet.
Step 3:Drizzle generously with the crispy buffalo & ranch blend, tossing to coat thoroughly.
Step 4:Roast for 20-22 minutes until veggies are tender-crisp and protein is cooked through with charred edges.
Step 5:Turn on the broiler for the last 2 minutes for an irresistible roasted finish.
Step 6:Serve straight from the pan for virtually zero cleanup.
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