Blue Tortilla Crusted Baked Chicken

Blue Tortilla Crusted Baked Chicken

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!

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:

Tortilla Crusted Baked Chicken:

  • 1 tsp (5 mL) lime zest
  • 2 tbsp (30 mL) lime juice
  • 50 g blue tortilla chips, low salt
  • 1/2 tsp (2.5 mL) smoked paprika
  • 1/2 tsp (2.5 mL) sweet paprika
  • 1/2 tsp (2.5 mL) cumin seed
  • 1 tsp (5 mL) chili powder
  • 1/2 tsp (2.5 mL) sea salt
  • 1/4 tsp (1.25 mL) black pepper, freshly ground
  • 8 small chicken thighs, bone-in, skinless (about 80 g each - 640 g total)

Salad and Dressing:

  • 8 cups (2 L) salad, mixed greens
  • 1 cup (250 mL) mango, fresh, diced
  • 1 cup (250 mL) tomatoes, cherry, halved
  • 1 cup (250 mL) cucumber slices
  • 2 tbsp (30 mL) olive oil
  • 1/3 cup (75 mL) mango juice, 100% juice, unsweetened
  • 1 tbsp (15 mL) lime juice, fresh
  • 1/4 cup (60 mL) cilantro, fresh, sprigs (optional garnish)

Instructions

Prepare the Chicken

  1. Preheat the oven to 350°F (175°C).

  2. Prepare lime zest and juice half of the lime. Reserve rest of lime for another use.

  3. 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.

  4. Add skinless chicken thighs to bag and shake to coat well.

  5. 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

  1. 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.

  2. 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.

Nutrition Info

  • Per 400 g serving Amount
  • Calories 350
  • Protein 25 g
  • Fat 15 g
  • Saturated Fat 3 g
  • Carbohydrate 27 g
  • Fibre 5 g
  • Sugar 12 g
  • Cholesterol 95 mg
  • Sodium 390 mg
  • Per 400 g serving % Daily Value
  • Potassium 16
  • Calcium 4
  • Iron 35
  • Vitamin A 110
  • Vitamin C 60
  • Vitamin B6 29
  • Vitamin B12 20
  • Folate 18
  • Magnesium 20
  • Zinc 100

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