Nacho-Inspired Crispy Crust Chicken

🥘 Ingredients

• Monterey Jack cheese
  1 c
• Southwest Spice Blend (divided)
  1 tbsp
• black pepper
  1 tsp
• butter
  4 tbsp
• chicken cutlets
  10 oz
• cooking oil
  4 tsp
• green bell pepper
  1 unit
• jasmine rice
  1 c
• lime
  1 unit
• panko breadcrumbs
  1 c
• salt
  1 tsp
• scallions
  1 unit
• sour cream (divided)
  2 tbsp
• tomato
  1 unit

🍳 Cookware

• baking sheet
• medium microwave-safe bowl
• small pot
• second medium bowl
• small bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil. Wash and dry all produce. Core, deseed, and dice green bell pepper into ¾-inch pieces. Toss on one side of prepared sheet with a drizzle of cooking oil , 1 tsp Southwest Spice Blend , salt , and black pepper . (You’ll use the remaining Southwest Spice in the next step.)

   green bell pepper: 1 unit, cooking oil: 4 tsp, Southwest Spice Blend: 1 tbsp (divided), salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Place 1 TBSP butter in a medium microwave-safe bowl ; microwave until melted ⏱️ 30 seconds . Stir in panko breadcrumbs , Monterey Jack cheese , remaining Southwest Spice, salt, and pepper.

   butter: 4 tbsp, panko breadcrumbs: 1 c, Monterey Jack cheese: 1 c
3. 

   3

   In a small pot , combine jasmine rice , ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c
4. 

   4

   While rice cooks, pat chicken cutlets dry with paper towels and season all over with salt and pepper. Place on opposite side of sheet from bell pepper. Spread half the sour cream onto tops of chicken. Mound with panko mixture, pressing to adhere (no need to coat the undersides). Bake on middle rack until chicken is cooked through, crust is golden, and bell pepper is tender ⏱️ 18 minutes .

   chicken cutlets: 10 oz, sour cream: 2 tbsp (divided)
5. 

   5

   Meanwhile, finely dice tomato . Trim and finely chop scallions . Zest and quarter lime . In a second medium bowl , combine tomato, scallions, juice from half the lime, and a pinch of salt. In a small bowl , combine remaining sour cream, a pinch of lime zest, a squeeze of lime juice, and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   tomato: 1 unit, scallions: 1 unit, lime: 1 unit
6. 

   6

   Fluff rice with a fork; stir in roasted bell pepper, 1 TBSP butter, and remaining lime zest to taste. Season with salt and pepper. Divide rice and crispy crust chicken between plates. Top with salsa fresca and drizzle with lime crema. Serve with remaining lime wedges on the side.