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

1. Preheat the oven to 400 degrees F. Line a large tray with parchment paper and set aside.

2. 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.

3. Toss on the tray and then arrange so peppers are on each side of the tray. (See video tutorial above recipe). Set tray aside.

4. Trim the chicken breasts of fat and pound the breasts to even thickness. Slice into even 1 and 1/4 inch strips.

5. 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.

6. 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.

7. Coat the breasts in the tomato mixture and then generously in the chip + Panko mixture.

8. Place the chicken breasts in the center of the tray.

9. Press any remaining Panko + chip mixture on top of the chicken. You should use all of this mixture!

10. Bake 10-12 minutes. Remove and flip the chicken and toss the peppers.

11. Slice the corn off the cob and add the corn + drained and rinsed black beans to either side of the tray.

12. Place back in the oven and cook for another 10-12 minutes or until chicken registers 165 degrees F.

13. 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.

14. Serve the chicken with the dipping sauce and if desired additional lime juice, cilantro, and a sliced avocado (or guac!)

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