Looking to spice up your chicken dinner this week? Why not make a healthier version of a crispy coated chicken? We used tortilla chips to coat our chicken breast and topped with salsa, black beans and a little cheese for a tasty mid week dinner. Dip it in 1 tbsp of guacamole for a perfectly balanced flavour combination! Served perfectly with a side of green beans 🙂
Tortilla Crusted Chicken (serves 6):
1.5lb chicken breast (boneless skinless)
3 egg whites
2 tbsp unsweetened almond milk
1/3 cup dry seasoned breadcrumbs
200g of tortilla chips
1/2 tsp chili powder
1/4 cup of shredded cheddar cheese
1/3 cup of salsa
1/4 cup black beans
2 tsp olive oil
1) Prepare a baking sheet lined with parchment paper. Crush the tortilla chips or use a food processor to get them to breadcrumb consistency. Pound the chicken breasts out with a meat mallet to get them to a thinness of about 1/2 an inch.
2) Combine the breadcrumbs, tortilla chips and chili powder in a bowl or on a plate and put the egg whites in another bowl. Dip the chicken in the egg whites then coat with crumbs on both sides and set aside.
3) Heat 1 tsp oil in a frying pan over medium high heat and fry half the chicken on both sides until browned on the outside (doesn’t need to be fully cooked). Once done, transfer to the baking sheet. Fry the rest of the chicken and put on the baking sheet. Top each piece with salsa, black beans and a little cheese, then bake in the over at 400 degrees for about 10 mins or until cooked through and cheese melted.
4) Serve with guacamole if you like and a side of green beans (neither included in macro count so consider this when deciding on sides). Enjoy every tasty bite!
Macronutrient Breakdown (per serving):