Nacho-Inspired Crispy Crust Chicken

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  2 tbsp
• chicken cutlets
  12 oz
• cooking oil
  2 tbsp
• green bell pepper
  1 unit
• jasmine rice
  ½ cup
• lime
  1 unit
• monterey jack cheese
  ¼ cup
• panko breadcrumbs
  ½ cup
• salt
  ½ tsp
• scallions
  2 unit
• sour cream
  ¼ cup
• southwest spice blend
  2 tsp
• tomato
  1 unit

1. 

   1

   green bell pepper panko breadcrumbs sour cream jasmine rice monterey jack cheese tomato lime chicken cutlets scallions southwest spice blend salt black pepper cooking oil butter

   green bell pepper: 1 unit, panko breadcrumbs: ½ cup, sour cream: ¼ cup, jasmine rice: ½ cup, monterey jack cheese: ¼ cup, tomato: 1 unit, lime: 1 unit, chicken cutlets: 12 oz, scallions: 2 unit, southwest spice blend: 2 tsp, salt: ½ tsp, black pepper: ¼ tsp, cooking oil: 2 tbsp, butter: 2 tbsp
2. 

   2

   Adjust oven rack to middle position and preheat oven to 425°F. 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 pepper.
3. 

   3

   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 blend, salt, and pepper.
4. 

   4

   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 ⏱️ 15 minutes . Keep covered off heat until ready to serve.
5. 

   5

   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. Bake on middle rack until chicken is cooked through, crust is golden, and bell pepper is tender ⏱️ 15 minutes .
6. 

   6

   Meanwhile, finely dice tomato. Trim and finely chop scallions. Zest and quarter lime. In a 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.
7. 7

   Fluff rice with a fork; stir in roasted bell pepper, 1 tbsp butter, and remaining lime zest. 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.