Looking for a fun, easy and impressive main that appeals to kids and adults alike? Try this blue corn tortilla chip crusted chicken served over salad greens with a mango vinaigrette. It is like "shake and bake" with a Mexican twist!
Prepare lime zest and juice half of the lime. Reserve rest of lime for another use.
Add the tortilla chips to the bowl of a food processor and pulse until you have fine crumbs. Add fresh lime juice, lime zest, smoked paprika, sweet paprika, ground cumin, chili powder, sea salt and freshly ground black pepper and pulse again a few times or until well combined. Add seasoned crumbs to a clean plastic bag.
Add skinless chicken thighs to bag and shake to coat well.
Spray baking pan with vegetable oil cooking spray. Place chicken on pan and bake in oven for 35-45 minutes until a thermometer reads 165°F (74°C). Serve with mango & greens salad.
Mango & Greens Salad
Add salad greens to a large salad bowl. Dice fresh mango, cut cherry tomatoes in half and slice cucumber. Add to top of salad and set aside.
Make dressing by shaking olive oil, unsweetened 100% mango juice and fresh lime juice. Pour dressing over salad and toss. Serve chicken on top of salad. Garnish with fresh sprigs of cilantro (optional garnish).
Use natural stone ground, low salt corn chips for a richer corn flavour and a lower sodium alternative to commercial bread crumbs.
Yellow corn chips also work well in this recipe but the blue corn chips give an interesting colour.
2 oz (50 g) tortilla chips is approximately 30 pieces but this will vary by brand.