Fiesta Lime Chicken with Crushed Tortilla Chips

The inspiration for this dish was simple: I had about 1/2 cup of tortilla chip "crumbs" and other small pieces in the bottom of our favorite chip bag. I despise throwing food away, and let's face it, tortilla chip crumbs taste just like the whole chip; you just need to eat them differently...

I started with boneless, skinless chicken breast (I cut a 1-pound, MONSTER of a chicken breast into 4 pieces), gave the pieces a simple sprinkling of fiesta lime seasoning and then the tortilla crumbs found their home on top. I added 1/2 a bell pepper around the sides (again, using up leftovers) and oven did the rest. 

This dish is so simple, but I think you'll find it amazing. There's just enough seasoning on the chicken, and the tortilla chips add a great crunch. So now, save that almost-empty bag of chips so you can make this on a busy weeknight. 

Fiesta Lime Chicken with Crushed Tortilla Chips

2 teaspoons olive oil
1 pound boneless, skinless chicken breasts, cut into 4-inch pieces
1 tablespoon salt-free fiesta lime seasoning (I used Mrs. Dash, and McCormick makes one too)
Salt and freshly ground black pepper
1/2 (or whole) bell pepper, seeded and chopped 
1/2 cup crushed tortilla chips
Cooking spray (preferably olive oil)

Preheat the oven to 400 degrees. Coat an oven-proof skillet or baking dish with the olive oil. Arrange the chicken in the pan and sprinkle the fiesta lime seasoning over top. Season the top of the chicken with salt and pepper. Arrange the peppers around the chicken. 
Top the chicken with the crushed tortilla chips. Spray the top of the chicken with cooking spray. 
Bake for 20 to 25 minutes, until the chicken is cooked through and the chips are golden brown.

Serves 4