Ingredients: |
Ingredients: 2 bell peppers
1½ Tbsp. olive oil
1 8-oz. can tomato sauce
1 pkt. taco seasoning divided
1½ lbs. boneless skinless chicken breasts
1 c. Panko bread crumbs
1 c. crushed corn tortilla chips
1 ear sweet corn
½ c. canned black beans, drained & rinsed
Seasoned salt and pepper
Optional: avocado, limes, cilantro
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Directions: |
Directions:Set oven to 400°.
Line a large tray with parchment paper. Remove tops and seeds of peppers and thinly slice. Place the peppers on tray and add olive oil, salt and pepper. Toss on tray and arrange peppers on each side of the tray. Trim the chicken breasts of fat and pound to even thickness. Slice into 1¼ “strips. Place sliced breasts in a shallow dish. Mix half of taco seasoning in the tomato sauce and pour the mixture on top of chicken pieces. Grab another shallow dish and add remainder of taco seasoning, Panko, and crushed tortilla chips (crush in blender until they resemble Panko. Measure AFTER blending). Toss together with a pinch of salt and pepper. Coat breasts in tomato mixture and generously in the chip and Panko mixture. Place chicken breasts in center of tray. Press remaining Panko/chip mixture on top of the chicken. USE ALL CRUMBS! Bake 10-12 minutes. Remove and flip chicken peppers. Slice corn off the cob. Add the corn and black beans to either side of tray. Place back in oven and cook another 10-12 minutes or until chicken registers 165°. While chicken is cooking, whip together the sauce. Mix all of the ingredients with a whisk, add ¼ teaspoon salt, and pinch of pepper. Store in fridge until chicken is ready. Serve with dipping sauce (see suggestions in below recipe) and if desired additional lime juice, cilantro, and a sliced avocado (or guacamole!). |
This recipe for ONE PAN MEXICAN TORTILLA CHICKEN & VEGGIES is from