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main dishes

Sheet Pan Taco Chicken Fingers with Cheesy Roasted Broccoli

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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

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Ingredients

4

Servings

  • 1 package McCormick® 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

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.

Nutrition information (per Serving)

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