Salsa Fresca Chicken with Veggies

Servings: 8
Time: 50 minutes

INGREDIENTS:

2 lbs chicken tenderloins
¼ tsp cumin
¼ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
2 cups fresh pico de gallo
1 cup monterey jack cheese, shredded
Fresh cilantro, chopped
½ lb green beans
1 red onion
1 green pepper
1 red pepper
2 tsp taco seasoning
1 tbsp olive oil
1 ½ cups rice
1 lime for juicing + 1/2 for optional added topping

INSTRUCTIONS:

Preheat the oven to 400 degrees and chop red onion, red pepper, and green pepper. Trim edges off of the green beans.
Prep a baking sheet or dish with cooking spray and line with parchment paper or aluminum foil.
Spread vegetables onto the baking sheet and cover with taco seasoning and olive oil. Place into the oven for 10 minutes.
While vegetables are cooking, lay chicken tenderloins on a cutting board, pat dry, and cover with cumin, salt, black pepper, and garlic powder.
After 10 minutes, nestle the chicken in with the vegetables and return to the oven for 10 minutes. Start to prepare your rice according to the packaging.
After 10 more minutes, remove chicken & veggies and cover the chicken with pico de gallo and monterey jack cheese. Return to the oven for 10 more minutes or until the cheese is melted and the chicken's internal temperature reaches 165 degrees.
After the final 10 minute mark, option to broil for 3-4 minutes to brown the cheese.
Once rice is finished, mix in fresh cilantro and the juice of 1 lime.
Serve chicken tenderloins, veggies, and rice together. Top with fresh cilantro and option to squeeze a little more fresh lime juice on top

TIDBITS:

Swap whichever vegetables you have left in your fridge or whatever best fits the season you’re in.
Can use chicken breasts if that’s what you have in supply just likely will need to increase cook time.