Baked Tortilla Chicken with Avocado Salsa
The recipe Baked Tortilla Chicken with Avocado Salsan is ready in around 25 minutes and is definitely an excellent gluten free and dairy free option for lovers of Mexican food. One portion of this dish contains roughly 32g of protein, 36g of fat, and a total of 632 calories. For $2.13 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up tortilla, skinless boneless chicken breast halves, garlic, and a few other things to make it today. 3802 people have tried and liked this recipe. It works well as an affordable main course. It is brought to you by Cinnamon Spice and Everything Nice. Overall, this recipe earns a super spoonacular score of 94%. Try Black Bean-Avocado Salsa with Home-Baked Tortilla Chips, Baked Tortilla Crusted Chicken Tenders with Mango Salsa, and Bean and Avocado Salsa Tortilla Cups for similar recipes.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1 large ripe avocado, cut into cubes
1 teaspoon chili powder
2 tablespoons chopped fresh cilantro
2 cloves garlic, finely chopped
1 lime
1 tablespoon lime juice
1/2 cup mayonnaise
1/4 cup red onion, diced
2 roma tomatoes, seeds removed, diced
sea salt and fresh black pepper
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 cup tortilla crumbs*
Equipment:
oven
baking pan
bowl
aluminum foil
Cooking instruction summary:
Preheat oven to 425° F.Combine mayonnaise, lime juice, garlic, cilantro and chili powder in small bowl; set aside.Coat chicken with mayonnaise mixture, then tortilla crumbs. Arrange chicken on aluminum-foil-lined baking pan.Bake 20 minutes or until chicken is thoroughly cooked.Make the salsa while the chicken cooks. Combine avocado, tomato, onion and cilantro. Toss with a tablespoon or two of lime to taste and season to taste with salt and pepper. Garnish, if desired, with the salsa and cilantro.
Step by step:
1. Preheat oven to 425° F.
2. Combine mayonnaise, lime juice, garlic, cilantro and chili powder in small bowl; set aside.Coat chicken with mayonnaise mixture, then tortilla crumbs. Arrange chicken on aluminum-foil-lined baking pan.
3. Bake 20 minutes or until chicken is thoroughly cooked.Make the salsa while the chicken cooks.
4. Combine avocado, tomato, onion and cilantro. Toss with a tablespoon or two of lime to taste and season to taste with salt and pepper.
5. Garnish, if desired, with the salsa and cilantro.
Nutrition Information:
covered percent of daily need
