Blue Tortilla Crusted Baked Chicken
Tortilla Crusted Baked Chicken
Salad and Dressing
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat the oven to 350°F (175°C).
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).
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.
|Per 400 g serving||Amount|
|Saturated Fat||3 g|
|Per 400 g serving||% Daily Value|