Sheet Pan Taco Chicken Fingers with Cheesy Roasted Broccoli

Name: Sheet Pan Taco Chicken Fingers with Cheesy Roasted Broccoli
Prep time: 5 min
Cook time: 15 min
Yield: 4
Cuisine: American,
Ingredients: 1 package taco seasoning mix; 1/2 cup panko bread crumbs; 4 cups small broccoli florets; 3 tbsps oil divided; 1 pound boneless chicken breast tenderloins; 1/2 cup shredded reduced-fat Mexican cheese blend

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.

5m

PREP TIME

15m

COOK TIME

320

CALORIES

6

INGREDIENTS

Servings: 4

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

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 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.
3 Bake 12 minutes. Sprinkle cheese evenly over broccoli. Bake 3 minutes longer or until chicken is cooked through and cheese is melted.