One Pan Mexican Tortilla Chicken and Veggies
Try this One Pan Mexican Tortilla Chicken and Veggies recipe.
Try this One Pan Mexican Tortilla Chicken and Veggies recipe.
- pinch of garlic powder
- 1 tablespoons olive oil
- 1 can (8 ounces) tomato sauce
- seasoned salt and pepper
- 1 pounds boneless skinless chicken breasts
- 2 bell peppers
- 1 cup panko*
- 1 packet taco seasoning (separated)
- 1 cup crushed corn tortilla chips
- 1 ear sweet corn
- 1/2 cup canned black beans
- optional: avocado limes, cilantro
- 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)
- Carbohydrate 40.359575 g
- Cholesterol 65.77089365 mg
- Fat 4.57806134736184 g
- Fiber 6.12712502837181 g
- Protein 33.69940705825 g
- Saturated Fat 0.920832455299962 g
- Serving Size 1 1 -6 (244g)
- Sodium 188.985635125007 mg
- Sugar 34.2324499716282 g
- Trans Fat 0.784239955259799 g
- Calories 339 calories
Step-by-step
- 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. 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!)
One Pan Mexican Tortilla Chicken and Veggies: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and, most importantly, delicious enough to satisfy my family’s hungry tummies after a long day. That's why I’ve become obsessed with one-pan wonders, and this One Pan Mexican Tortilla Chicken and Veggies recipe has quickly become a weekly staple.
The beauty of this dish lies in its simplicity. Everything cooks together on one pan, minimizing cleanup and maximizing flavor. I love how the chicken gets perfectly crispy thanks to the Panko and tortilla chip crust, while the peppers and corn roast to sweet perfection. The vibrant colors alone make it a feast for the eyes, and the taste? Oh, the taste! It's a fiesta in your mouth, a burst of Mexican flavors that's both satisfying and surprisingly healthy.
Why this recipe works for busy weeknights:
- Minimal prep time: Chopping the veggies and prepping the chicken takes less than 15 minutes.
- One-pan cleanup: Say goodbye to mountains of dirty dishes!
- Customizable: Feel free to add or substitute your favorite vegetables. I’ve experimented with zucchini, onions, and even broccoli, and they all turn out fantastic.
- Leftovers are a dream: This dish tastes even better the next day, making it perfect for lunch prep.
Beyond the weeknight: This recipe is also surprisingly versatile for entertaining. It’s impressive enough to serve at a casual get-together, and the vibrant colors make it visually appealing. Simply double or triple the recipe, and you’ll have a crowd-pleasing dish that's sure to be a hit.
Tips and tricks for success:
- Don't skip the Panko and crushed tortilla chips: This is what creates that incredible crispy crust on the chicken. If you don't have Panko, you can substitute breadcrumbs, but the Panko provides a unique texture.
- Make the dipping sauce ahead of time: This frees up time on busy weeknights. The flavors meld beautifully when the sauce is allowed to chill.
- Adjust the spice level: If you prefer a milder dish, reduce the amount of taco seasoning. Conversely, for a spicier kick, add a pinch of cayenne pepper.
- Fresh is best: Using fresh cilantro, lime juice, and avocado truly elevates the flavors of this dish.
This One Pan Mexican Tortilla Chicken and Veggies is more than just a recipe; it's a solution to the daily dinner dilemma. It’s a testament to the fact that healthy, delicious meals can be quick and easy, even when you’re juggling a million things. So, ditch the takeout menu, embrace the one-pan magic, and enjoy a delicious and stress-free dinner tonight!
Serving suggestions: Serve this dish with warm tortillas, rice, or a simple side salad. The leftover sauce is also amazing as a topping for tacos or burritos.
