
Sheet Pan Taco Chicken Fingers With Cheesy Roasted Broccoli

By: McCormick Kitchens
Made With:

Take chicken fingers to the next level with this homemade version baked on a single sheet pan alongside cheesy broccoli. Pro tip: Line your pan with foil for easy clean-up.
Recipe Info
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Prep Time:
5m
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Cook Time:
15m
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Ingredients:
6
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Servings:
4
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User Rating:
Ingredients
- 1 package McCormick® Original Taco Seasoning Mix
- 1/2 cup panko bread crumbs
- 4 cups small broccoli florets
- 3 tablespoons oil, divided
- 1 pound boneless chicken breast tenderloins
- 1/2 cup shredded reduced-fat Mexican cheese blend
Nutrition Information
(per serving)
- Calories 320
- Carbohydrates 14 g
- Cholesterol 70 mg
- Fiber 3 g
- Protein 30 g
- Saturated Fat 4 g
- Sodium 754 mg
- Sugar 2 g
- Total Fat 16 g
Take chicken fingers to the next level with this homemade version baked on a single sheet pan alongside cheesy broccoli. Pro tip: Line your pan with foil for easy clean-up.
Key products
Instructions
- Preheat oven to 450°F. Mix Seasoning Mix and panko in shallow dish until well blended. Place broccoli in large bowl. Add 2 tablespoons of the oil; toss to coat. Sprinkle with 3 tablespoons of the panko mixture; toss until evenly coated. Place broccoli on one side of a foil-lined shallow baking pan sprayed with no stick cooking spray.
- Brush chicken with remaining 1 tablespoon oil. Coat evenly on both sides with remaining panko mixture. Discard any remaining panko mixture. Place chicken on other side of baking pan.
- Bake 12 minutes. Sprinkle cheese evenly over broccoli. Bake 3 minutes longer or until chicken is cooked through and cheese is melted.