Name: Cheesy Taco-Spiced Chicken over Mixed Veggie Salad with Ranch
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1.36 kg chicken thighs, boneless skinless; 1 ½ bunches radish; ¾ cup ranch dressing; 6 hearts romaine hearts; 1 ½ cups shredded cheese, Mexican blend; 67 ½ ml taco seasoning; 3 yellow bell peppers; extra virgin olive oil

Cheesy Taco-Spiced Chicken over Mixed Veggie Salad with RanchCheesy Taco-Spiced Chicken over Mixed Veggie Salad with Ranch — a 40-minute lunch recipe with 9 ingredients, serving 6.Ingredients

1 ½ avocados

1.36 kg chicken thighs, boneless skinless

1 ½ bunches radish

¾ cup ranch dressing

6 hearts romaine hearts

1 ½ cups shredded cheese, Mexican blend

67 ½ ml taco seasoning

3 yellow bell peppers

extra virgin olive oil

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Pat chicken dry with paper towels and transfer to a baking sheet pan; drizzle with oil, sprinkle with taco seasoning on both sides, and spread out in an even layer.

Place chicken in the oven (it doesn't have to be fully heated) and bake until just cooked through, 20-25 minutes.

Meanwhile, chop or tear romaine into bite-sized pieces; place in a large bowl.

Trim, seed, and medium dice bell peppers; trim and thinly slice radishes. Add both to the bowl with the romaine and set aside.

When the chicken is done, remove from oven and sprinkle with cheese. Return to the oven and bake until cheese is melted and golden, about 5 minutes.

Meanwhile, halve and pit avocados; scoop out with a spoon and medium dice. Add to the bowl with the veggies and toss to combine the salad.

To serve, divide salad between bowls; top with cheesy chicken and drizzle with dressing. Enjoy!

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