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Chicken on the Beach Recipe

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This recipe for Chicken on the Beach, by , is from Like Mother Like Daughters, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jennifer Swartzenteuber



2.5 lbs. chicken tenderloins
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 sweet onion, sliced
10 oz. mushrooms, sliced
2 Tbsp. olive oil
2 tsp. salt
1/2 tsp. pepper
4 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. paprika
1 lime
fresh cilantro


1 c cooked rice
1 tsp. cumin
1 tsp. chili powder
(8oz) can tomato sauce

Cheese sauce
1 lb white American cheese
1 can green chiles
1c sour cream
Combine this and heat slowly until melted. If to thick add a little milk

In a small bowl, combine all the dry seasonings. Set to the side.
Preheat oven to 425*.
Evenly disperse all the sliced veggies onto two large baking sheets. Lay chicken tenderloins on top. Drizzle about 1 Tbsp. of oil over each pan. Using your hands, gently toss the ingredients until everything is coated. Evenly sprinkle the mixed seasonings over each pan and toss again.
Bake for about 15 minutes. Remove from the oven and stir. Return to the oven for additional 5-10 minutes until veggies begin to crisp and chicken is cooked. Cut lime into fourths and squeeze juice over fajitas. Garnish with fresh cilantro.
In the cooked rice mix in all seasonings and tomatoe sauce.
Put rice on a plate then layer fajita mixture then top with cheese sauce

Personal Notes:
Personal Notes:
This is Brock Andrew's favorite meal.




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