Nacho-Inspired Crispy Crust Chicken

• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, Monterey Jack, remaining Southwest Spice, salt, and pepper.

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, pat chicken* dry with paper towels and season all over with salt and pepper. Place on opposite side of sheet from bell pepper. Spread half the sour cream (you’ll use the rest in the next step) onto tops of chicken. Mound with panko mixture, pressing to adhere (no need to coat the undersides). • Bake on middle rack until chicken is cooked through, crust is golden, and bell pepper is tender, 15-18 minutes.

• Meanwhile, finely dice tomato. Trim and finely chop scallions. Zest and quarter lime (for 4 servings, zest and halve 1 lime; quarter remaining lime). • In a second medium bowl, combine tomato, scallions, juice from half the lime (both lime halves for 4), and a pinch of salt. • In a small bowl, combine remaining sour cream, a pinch of lime zest (you’ll use the rest later), a squeeze of lime juice, and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.