Crispy Corn Chip Chicken & Rice

Name: Crispy Corn Chip Chicken & Rice
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

Chicken and rice just got way less basic—and way more delicious.

Author:
Publish date:: May 23, 2020

Crispy Corn Chip Chicken and Rice — 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.