Nacho-Inspired Crispy Crust Chicken served with Bell Pepper Rice & Traditional Fixings

Crispy chicken is always a recipe for success. Add melty Monterey Jack cheese and bold spices to the mix, and you’ve got a winning dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to middle position. Line baking sheet with foil & lightly oil. Toss bell pepper on one side of prepared sheet with a drizzle of oil, 1t Southwest Spice, & salt/pepper.

Step 2

Panko Crust: Stir melted butter, panko, Monterey Jack, remaining Southwest Spice, & salt/pepper together in bowl.

Step 3

In sm. pot, combine rice, ¾C water, & pinch of salt. Boil, cover, & reduce heat to low. Cook (15-18 min.) until rice is tender. Keep covered off heat until ready to serve.

Step 4

Meanwhile, pat chicken dry with paper towels; season all over with salt/pepper. Place on opposite side of sheet from bell pepper. Spread half of sour cream onto tops of chicken. Mound with panko mixture, pressing to adhere (no need to coat the undersides). • Bake (15-18 min.) until chicken is cooked through, crust is golden, & bell pepper is tender.

Step 5

Salsa: In second med. bowl, combine tomato, scallions, juice from half of lime, & a pinch of salt. Crema: In sm. bowl, combine remaining sour cream, a pinch of lime zest, a squeeze of lime juice, & a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Step 6

Fluff rice with a fork; stir in roasted bell pepper, 1 Tbsp butter, & remaining lime zest; season with salt/pepper. Divide rice & crispy chicken between plates. Top with salsa fresca; drizzle with lime crema. Serve with remaining lime on side.

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