Name: Spice-crunch chicken with guacamole salad & tortillas
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 skinless chicken breasts; 200g bag tortilla chip; 1½ tsp mild chilli powder; 1 egg beaten; 2 avocados; 4 tomatoes; ½ red onion; juice 1 lime

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Spice-crunch chicken with guacamole salad & tortillas

Spice-crunch chicken with guacamole salad & tortillas

Good Food team

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Serves 4

Easy

Prep: 8 mins

Cook: 12 mins

A star rating of 3.4 out of 5.3 ratingsRate

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Make a Mexican meal in minutes with this lightly spiced recipe, perfect for a relaxed family meal

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Ingredients

Nutrition

Units:

MetricUS

4 skinless chicken breasts
200g bag tortilla chip
1½ tsp mild chilli powder
1 egg

beaten
2 avocados
4 tomatoes
½ red onion
juice 1 lime

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Nutrition: per serving

kcal555
fat28g
saturates3g
carbs36g
sugars4g
fibre6g
protein42g
salt1.44g

low

Method

step 1

Heat oven to 220C/200C fan/gas 6. Cover a baking tray with parchment. Lay each chicken breast flat on a board, then halve through the middle so you get 2 breast-sized pieces from each.
step 2

Bash 85g of tortillas (see tip, below) into rough crumbs and small flakes, then tip into a shallow bowl with 1 tsp of the chilli powder and some salt. Mix well. Dip each piece of chicken into beaten egg. Mix the remaining egg into the tortilla crumbs. Now dip each chicken piece into the crumbs so you have a patchy crust.
step 3

Roast on the tray for 12 mins until the chicken is cooked through. Meanwhile, cut the avocado and tomatoes into chunks and thinly slice the onion. Whisk the remaining chilli powder and some seasoning into the lime juice, then mix through the avocado, tomatoes and onion. Serve 2 crispy chicken pieces per person with a spoonful of guacamole salad and a handful of the remaining tortillas.

RECIPE TIPS

CRUSHING TORTILLAS

For the quickest way to make your crumbs, tip 115g tortillas out of the packet onto your serving plates. Flatten the bag to push out any air, and use a rubber band or food clip to seal the bag. Then bash the bag with a rolling pin to make crumbs from the remaining tortilla chips.

Recipe from Good Food magazine, August 2009

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A star rating of 3.4 out of 5.3 ratings

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