Oven “Fried” Chicken With Baby Spinach Salad
This crispy gluten-free chicken dish is a delightful medley of flavors and textures. Tender chicken coated in a crunchy tortilla chip crust, seasoned with fragrant spices, and roasted to golden perfection. Served alongside a vibrant baby spinach and cherry tomato salad dressed with a zesty lime vinaigrette, this dish is a colorful and satisfying meal that will please your taste buds.
— Constant Cookbook
Ingredients
- Olive oil for brushing, plus 1/4 cup
- 1 bag (5 1/2 oz.) gluten-free tortilla chips, such as Food Should
- Taste Good multigrain chips
- 1 tsp. dried marjoram, crumbled
- 1 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 3 1/2 lb. chicken pieces
- Kosher salt and freshly ground black pepper, to taste
- 2 Tbs. fresh lime juice
- 4 to 6 oz. baby spinach
- 1 pint cherry tomatoes, halved
Instructions
- Preheat an oven to 450°F. Brush a large rimmed baking sheet with olive oil.
- In a food processor, grind the tortilla chips finely and transfer to a pie dish. Stir in the marjoram, cumin and cayenne pepper. Brush the chicken on all sides generously with olive oil, and season with salt and black pepper. Add the chicken, 2 pieces at a time, to the crumb mixture and turn to coat on all sides, pressing into the crumbs to help them adhere. Arrange the pieces, skin side up, on the baking sheet.
- Transfer to the oven and roast until the crust is brown and the chicken is cooked through, about 35 minutes. Let stand for 5 minutes to crisp.
- Put the lime juice in a small bowl. Gradually whisk in the 1/4 cup olive oil to make a vinaigrette. Season with salt and black pepper. In a salad bowl, combine the spinach and tomatoes. Add the vinaigrette and toss to coat. Divide the chicken and salad among individual plates and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Weeknight Gluten Free,</i> by Kristine Kidd (Weldon Owen, 2013).
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