Crispy Ranch Chicken Sheet Pan Dinner

Name: Crispy Ranch Chicken Sheet Pan Dinner
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: SouthWest,
Ingredients: 2/3 cup panko bread crumbs; 1 package Southwest Ranch Chicken Street Taco divided; 1 pound chicken tenderloins; 2 tbsps milk; 1 small yellow bell pepper thinly sliced; 1 small red bell pepper thinly sliced; 1/2 small red onion thinly sliced; 1 tbsp vegetable oil; 1/3 cup crumbled queso fresco; 1/4 cup fresh cilantro leaves; 1 small lime cut into 8 wedges

A flavorful chicken and veggie dinner on one sheet pan? Yes, please. Season chicken tenderloins, peppers and onions with McCormick® Southwest Ranch Chicken Street Taco Seasoning Mix to add bold, tangy flavor to every bite. Tip: Be sure to line your pan with foil for easy...

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

KEY PRODUCTS

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.