Sweet peppers and corn pair perfectly with tender chicken for a tantalizing meal that all 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/Oeuf, Milk/Lait)
Feta Cheese, crumbled(ContainsMilk/Lait)
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. Pat chicken dry with paper towels, then cut lengthwise into 1-inch strips. Set aside.
Heat a large non-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, stirring once halfway through, until veggies are dark golden-brown, 8-10 min. Transfer veggies to a plate.
Meanwhile, add chicken and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with Southwest Spice Blend, salt and pepper, then toss to coat. Broil in the middle of the oven until cooked through, 8-10 min.**
Add charred veggies, tomatoes and spinach to a large bowl. Drizzle ranch dressing over top. Season with salt and pepper, then toss to combine.
Divide salad between plates. Top with chicken. Sprinkle feta cheese over top.