Crispy Corn Chip Chicken & Rice
Chicken and rice just got way less basic—and way more delicious.
Photography by Caitlin Bensel
Recipe by Christine Gilkey
Start to Finish: 20 minutes | Servings: 4 |
Ingredients
- 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
Preparation
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.
