One Pan Mexican Tortilla Chicken and Veggies

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

• Produce

  • 2 Bell peppers
  • 1/2 cup Black beans, canned
  • 1 tbsp Cilantro
  • 1 Pinch Garlic powder
  • 1 Green onion
  • 1 ear Sweet corn

• Condiments

  • 2 tbsp Lime juice, fresh
  • 2 tbsp Mayo, real
  • 1 can Tomato sauce

• Baking & Spices

  • 1 Seasoned salt and pepper
  • 1 packet Taco seasoning

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Bread & Baked Goods

  • 1 cup Corn tortilla chips
  • 1 cup Panko

• Dairy

  • 3/8 cup Sour cream

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 400 degrees F. Line a large tray with parchment paper and set aside.
• Prep the peppers. Remove the tops and seeds and thinly slice. Place the peppers on the prepared tray and add olive oil, salt and pepper.
• Toss on the tray and then arrange so peppers are on each side of the tray. (See video tutorial above recipe). Set tray aside.
• Trim the chicken breasts of fat and pound the breasts to even thickness. Slice into even 1 and 1/4 inch strips.
• Place the sliced breasts into a shallow dish. Pour half of 1 packet of taco seasoning into the tomato sauce (you can pour it straight into the can to save a dish or in a bowl. Stir together and then pour the tomato + seasoning mixture right on top of the chicken pieces.
• Grab another shallow dish and add the remainder of the taco seasoning, Panko, and 1 cup crushed tortilla chips (crush full sized tortilla chips in blender or food processor until they resemble Panko. Measure AFTER blending). Toss together with a pinch of salt and pepper.
• Coat the breasts in the tomato mixture and then generously in the chip + Panko mixture.
• Place the chicken breasts in the center of the tray.
• Press any remaining Panko + chip mixture on top of the chicken. You should use all of this mixture!
• Bake 10-12 minutes. Remove and flip the chicken and toss the peppers.
• Slice the corn off the cob and add the corn + drained and rinsed black beans to either side of the tray.
• Place back in the oven and cook for another 10-12 minutes or until chicken registers 165 degrees F.
• While the chicken is cooking, whip together the sauce. Mix together all of the ingredients with a whisk, add 1/4 teaspoon salt, and pinch of pepper, and store in the fridge until chicken is ready.
• Serve the chicken with the dipping sauce and if desired additional lime juice, cilantro, and a sliced avocado (or guac!)