Spice-crunch chicken with guacamole salad and tortillas

3.35 (3)
⏱ 20 mins 🍽 Serves 4 🌶 mexican ✅ Easy 🏷 Main course

This speedy Mexican dinner combines chicken coated in a patchy, crunchy tortilla crumb with a zesty lime and chilli guacamole salad. It's a simple, flavourful meal that comes together in only 20 minutes, ideal for a weeknight. Serve the crispy chicken pieces with the fresh salad and extra tortilla chips for a complete and satisfying main course.

Spice-crunch chicken with guacamole salad and tortillas

Ingredients

  • 4 skinless chicken breasts
  • 200g bag tortilla chip
  • 11/2 tsp mild chilli powder
  • 1 egg beaten
  • 2 avocados
  • 4 tomatoes
  • 1/2 red onion
  • juice 1 lime

Method

  1. Preheat the oven to 220C/200C fan/gas 6. Line a baking tray with parchment. Place each chicken breast on a board and slice through the middle horizontally to create two thinner pieces from each breast.
  2. Crush 85g of the tortilla chips into coarse crumbs and flakes. Place them in a shallow dish with 1 tsp of the chilli powder and a pinch of salt, mixing to combine. Coat each chicken piece in the beaten egg. Stir the leftover egg into the tortilla crumb mixture. Press each chicken piece into the crumbs to form an uneven coating.
  3. Cook the chicken on the prepared tray for 12 mins until thoroughly cooked. While it roasts, dice the avocados and tomatoes and finely slice the red onion. Combine the remaining chilli powder and seasoning with the lime juice, then toss this dressing with the chopped avocado, tomatoes and onion. Serve two pieces of the crispy chicken per person alongside a portion of the guacamole salad and the rest of the tortilla chips.

Nutrition (per serving)

Calories555 kcal
Fat28 g
Saturates3 g
Carbs36 g
Sugars4 g
Fibre6 g
Protein42 g
Sodium576 mg
Salt1 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisinemexican