10m
PREP TIME
25m
COOK TIME
219
CALORIES
11
INGREDIENTS
Servings: 4
Ingredients
- 2/3 cup panko bread crumbs
- 1 package McCormick® Street Taco Southwest Ranch Chicken Seasoning Mix, divided
- 1 pound chicken tenderloins
- 2 tablespoons milk
- 1 small yellow bell pepper, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 tablespoon vegetable oil
- 1/3 cup crumbled queso fresco
- 1/4 cup fresh cilantro leaves
- 1 small lime, cut into 8 wedges
INSTRUCTIONS
- 1 Preheat oven to 425°F. Mix panko and 4 teaspoons of the Seasoning Mix in shallow dish. Moisten chicken with milk. Coat evenly on all sides with panko mixture. Discard any remaining panko.
- 2 Arrange chicken in single layer on one side of foil-lined 15x10x1-inch sheet pan sprayed with no stick cooking spray. Spray chicken lightly with no stick cooking spray.
- 3 Place vegetables in large bowl. Drizzle with oil and sprinkle with remaining 4 teaspoons Seasoning Mix; toss to coat well. Arrange vegetables in even layer on other side of sheet pan.
- 4 Bake 20 to 25 minutes until vegetables are tender and chicken is cooked through (internal temperature reaches 165°F). Sprinkle with cilantro leaves and queso fresco. Serve with lime wedges.
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