Categories: Meals
Ingredients
- 2 bell peppers
- 1 and 1/2 tablespoons olive oil
- 1 can (8 ounces) tomato sauce
- 1 packet taco seasoning separated
- 1 and 1/2 pounds boneless skinless chicken breasts
- 1 cup Panko*
- 1 cup crushed corn tortilla chips
- 1 ear sweet corn
- 1/2 cup canned black beans
- Seasoned salt and pepper
- Optional: avocado, limes, cilantro
- Optional Cilantro dipping sauce
- 2 tablespoons fresh lime juice 1 lime
- 1/4 cup + 2 tablespoons sour cream I used light
- 2 tablespoons real mayo
- 1 tablespoon cilantro finely chopped
- 1 green onion finely minced
- Pinch of garlic powder
Directions
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Preheat the oven to 400 degrees F. Line a large tray with parchment paper and set aside.
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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.
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Toss on the tray and then arrange so peppers are on each side of the tray. (See video tutorial above recipe). Set tray aside.
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Trim the chicken breasts of fat and pound the breasts to even thickness. Slice into even 1 and 1/4 inch strips.
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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.
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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.
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Coat the breasts in the tomato mixture and then generously in the chip + Panko mixture.
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Place the chicken breasts in the center of the tray.
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Press any remaining Panko + chip mixture on top of the chicken. You should use all of this mixture!
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Bake 10-12 minutes. Remove and flip the chicken and toss the peppers.
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Slice the corn off the cob and add the corn + drained and rinsed black beans to either side of the tray.
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Place back in the oven and cook for another 10-12 minutes or until chicken registers 165 degrees F.
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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.
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Serve the chicken with the dipping sauce and if desired additional lime juice, cilantro, and a sliced avocado (or guac!)