Sweet peppers and corn pair perfectly with tender chicken in this tantalizing meal that comes together with our fabulous Southwestern Spice Blend. It's easy, fast and packed with flavour!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Southwest Spice Blend
Sweet Bell Pepper
Ranch Dressing(ContainsEgg, Milk)
Feta Cheese, crumbled(ContainsMilk)
Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Cut tomato into 1/2-inch pieces.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then corn and peppers. Season with salt and pepper. Cover and cook, flipping once halfway through, until veggies are dark golden-brown, 8-10 min. Transfer veggies to a plate.
Meanwhile, pat chicken dry with paper towels, then cut chicken lengthwise into 1-inch strips. Set aside. Toss chicken with 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season all over with Southwest Spice Blend, salt and pepper. Broil in the middle of the oven until cooked through, 8-10 min.**
Add charred veggies, tomatoes and spring mix to a large bowl. Drizzle half the ranch dressing over top. Season with salt and pepper, then toss to combine.
Divide salad between plates. Top with chicken. Drizzle remaining ranch dressing over top. Sprinkle with feta cheese.