Southern Cast Iron

Poultry

CHICKEN AND BELL PEPPER TACOS

Makes 4 to 6 servings

This simple sheet pan supper means you can have tacos any night of the week.

3 boneless skinless chicken breasts
2 tablespoons extra-virgin olive oil, divided
1 (1-ounce) package taco seasoning mix, divided
1 lime, zested
3 medium assorted bell peppers, seeded and sliced
1 medium red onion, sliced
2 cloves garlic, minced
½ teaspoon kosher salt
Corn tortillas, shredded cheese, salsa, sour cream, and lime wedges, to serve

1. Preheat oven to 425°. Spray a large rimmed baking sheet with cooking spray.

2. Rub chicken all over with 1 tablespoon oil. Reserve 2 teaspoons taco seasoning in a medium bowl; sprinkle remaining seasoning and lime zest all over chicken. Place chicken on prepared pan. Bake for 25 minutes.

3. In bowl with taco seasoning, toss together bell peppers, onion, garlic, salt, and remaining 1 tablespoon oil until well combined. Add mixture to baking sheet around chicken. Bake 10 minutes more.

4. Shred chicken using forks; serve in tortillas with vegetables and desired toppings.

TURKEY AND WHITE BEAN CHILI

Makes 6 to 8 servings

We love the decadence that mozzarella cheese and heavy cream add to this soul-warming soup.

¼ cup butter
2 onions, chopped
2 cloves garlic, minced
¼ cup all-purpose flour
2 (32-ounce) cartons chicken broth
2 (15.5-ounce) cans great Northern beans, rinsed and drained
4 (4.5-ounce) cans diced green chiles
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons dried

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