Spice-crunch chicken with guacamole salad & tortillas

Spice-crunch chicken with guacamole salad & tortillas

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Cooking time

Prep: 8 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
555
protein
42g
carbs
36g
fat
28g
saturates
3g
fibre
6g
sugar
4g
salt
1.44g

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

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Method

  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.
  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.
  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 from Good Food magazine, August 2009

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Comments

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lizzafezza's picture
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I changed the recipe by using ready salted crisps, grated cheese and chilli powder and topping it on fillets of cod. Then I baked in the oven for 10 minutes. Really quick and tasty.

cherylann1's picture
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I found the tortilla coating to be dry, perhaps next time I will grate some cheese over the crisps and then pop back into the oven to melt.

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