Kid-Friendly
Cheesy Fajita Chicken
Mexican Rice and Black Beans
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ½ (1-oz) envelope taco seasoning mix
- 2 Tbsp vegetable oil, divided
- ⅓ cup shredded Cheddar cheese
- ½ onion, thinly sliced
- ½ red bell pepper, thinly sliced
- ¼ cup sour cream
Instructions
- Preheat oven to 400°F. Halve chicken crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle chicken with taco seasoning.
- Cook chicken in 1½ Tbsp hot oil in a nonstick skillet over medium-high heat 2 minutes per side or until browned. Transfer chicken to a parchment paper-lined rimmed baking sheet.
- Bake 15 minutes. Sprinkle with cheese, and bake 2 minutes longer or until melted.
- Meanwhile, cook onion and bell pepper in ½ Tbsp hot oil in same skillet over medium heat until tender.
- Top chicken with onion-bell pepper mixture and sour cream.
Side Dish Ingredients
- 1 (6.4-oz) box Mexican rice mix
- 1 (15-oz) can black beans
Side Dish Instructions
- Cook rice according to package directions.
- Heat beans according to package directions. Season with salt and pepper to taste.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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