One-Pan Mexican Chicken

• 1 tbsp olive oil
• 1 lb boneless skinless chicken thighs, halved
• 1 pkg (1 oz) taco seasoning mix
• 1 None red onion, sliced
• 1 None green pepper, sliced
• 1/2 cup salsa
• 1/2 cup grated Cheddar cheese
• None None FOR THE SALAD
• 2 cups cooked white rice
• 1 None avocado, peeled, pitted and chopped
• 3 None green onions, chopped
• 1 cup loosely packed fresh cilantro leaves
• 1 None lime, juiced, plus additional wedges, to serve

1. Preheat the oven to 350u0b0F. Heat oil in a large, ovenproof skillet on high heat. Dust chicken pieces in seasoning mix. Cook for 3-4 mins each side, until golden brown.
2. Top chicken with onion and peppers. Spoon salsa over the top and sprinkle with cheese. Bake for 10-12 mins, until cheese has melted.
3. Meanwhile, for the salad, mix all ingredients in a large bowl. Season to taste. Serve with chicken and lime wedges.

olive oil, chicken, taco, red onion, green pepper, salsa, cheddar cheese, salad, white rice, avocado, green onions, cilantro, lime

Taken from recipes-plus.com/api/v2.0/recipes/34829 (may not work)