Sheet Pan Taco Chicken Fingers with Cheesy Roasted Broccoli - mccormick®

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Directions

#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.

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.

Ready In: 20 minutes

Cook Time: 15 minutes

Preparation Time: 5 minutes

Serves:4 people

Ingredients

1 pound Boneless chicken breast, cut into strips

1 package McCormick® Taco Seasoning Mix

1 cup Mexican cheese blend, shredded

1/2 cup Panko bread crumbs

4 cups Small broccoli florets

3 tablespoons Urban Meadow® Olive Oil

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Nutrition Facts

Recipe serves: 4 people

Amount per serving

Calories

320

Total fat

16g

Cholesterol

70mg

Sodium

754mg

Total carbohydrate

14g

Dietary fibers

Protein

30g