Crispy Corn Chip Chicken & Rice

Chicken and rice just got way less basic—and way more delicious.
Publish date:
Crispy Corn Chip Chicken and Rice

Recipe by Christine Gilkey

Start to Finish: 20 minutes

Servings: 4


  • 4 cups corn chips, crushed
  • 1 tbsp. chili powder
  • 4 boneless skinless chicken breasts (about 6 oz. each)
  • 2 cups salsa verde (from one 16-oz. jar)
  • 1 avocado—pitted, peeled, and chopped
  • 1 package (8 oz.) yellow rice, cooked
  • Fresh cilantro leaves, for garnish


Preheat oven to 350°. In shallow bowl, mix corn chips and chili powder. Place chicken between pieces of plastic wrap and pound to 1/2 inch thick; season. Press chicken in chips to coat. Transfer chicken to baking sheet and bake until cooked through, 10 to 12 minutes. In small bowl, mix salsa and avocado. Serve chicken with rice and salsa. Garnish with cilantro.