Sheet-Pan Taco Chicken & Veggies with Bone Broth Mexican Rice

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, sliced lengthwise into strips
• 2 red bell peppers, sliced
• 2 green bell peppers, sliced
• 1 large yellow onion, sliced
• 1 tablespoon minced garlic
• 1 packet McCormick Original Taco Seasoning
• 2 tablespoons Simple Truth Organic Extra Virgin Olive Oil
• 1 package Knorr Mexican Rice
• 1 1/2 cups chicken bone broth

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Instructions

1. Preheat the oven to 425°F.
2. Add the chicken, red and green bell peppers, onion, and garlic to a large sheet pan.
3. Drizzle with the olive oil, sprinkle with the taco seasoning, and toss until evenly coated.
4. Spread into an even layer and roast for 18 to 22 minutes, tossing the vegetables halfway through, until the chicken reaches 165°F internally.
5. Meanwhile, prepare the Knorr Mexican Rice according to package directions using 1 1/2 cups chicken bone broth instead of water and omitting the oil called for on the package.
6. For each serving, plate approximately 4 1/2 ounces cooked chicken, 4 ounces cooked peppers and onions, and 1/2 cup prepared bone-broth Mexican rice.

40/400 Notes

• Weigh the cooked chicken and vegetables for the closest match to the listed serving macros.
• Use chicken bone broth in place of the Knorr package water and omit the package oil.
• Nutrition is approximate and may vary with cooking yield and exact vegetable sizes.