Spice-crunch Chicken With Guacamole Salad & Tortillas
This dish brings together crispy chicken with a flavor-packed guacamole salad for a delightful and satisfying meal. The crunchy coating on the chicken contrasts nicely with the creamy avocado, juicy tomatoes, and zesty lime dressing. It's a simple yet impressive recipe that is sure to become a family favorite.
— Constant Cookbook
Ingredients
- 4 skinless chicken breasts
- 200g bag tortilla chips
- 1½ tsp mild chilli powder
- 1 egg , beaten
- 2 avocados
- 4 tomatoes
- ½ red onion
- juice 1 lime
Instructions
- 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.
- 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.
- 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.
Cook Time
12M
Prep Time
PT8M
Yield
Serves 4
Nutrition
- Calories: 555 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 42 grams protein
- Sodium Content: 1.44 milligram of sodium
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