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Nacho chicken cutlets recipe

Nacho chicken cutlets recipe

By William Dinh
30’ Prep time
30’ Cook time
60’ Total time
380 Calories
4 Serving
William Dinh 0 Followers

Step by Step

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Step 1

Preheat the broiler. Line a baking sheet with foil. Toss the tomatoes, lettuce, red onion, cilantro and lime juice in a medium bowl; season with salt and pepper. Set aside.
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Step 2

Toss the chicken with the chili powder and a generous pinch each of salt and pepper. Heat the olive oil in a large skillet over high heat. Working in batches, add the chicken and cook, flipping, until well browned but not fully cooked through, about 2 minutes. Transfer to the prepared baking sheet and top evenly with the cheese. Broil until the cheese melts and the chicken is cooked through, about 1 minute.
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Step 3

Combine the yogurt and 1 tablespoon water in a small bowl. Stir in the lime zest and a pinch of salt.
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Step 4

Divide the salad among plates and top with the chicken and tortilla chips. Drizzle with the lime yogurt and sprinkle with cilantro and pepper.

Ingredient

  • Chili powder
    Chili powder
  • Red onion
    Red onion
  • Fresh cilantro
    Fresh cilantro
  • Grape tomatoes
    Grape tomatoes
  • Extra-virgin olive oil
    Extra-virgin olive oil
  • Grated lime zest
    Grated lime zest
  • -cut skinless
    -cut skinless
  • Heart romaine lettuce
    Heart romaine lettuce
  • Chili-lime tortilla chips
    Chili-lime tortilla chips
  • Nonfat plain greek yogurt
    Nonfat plain greek yogurt
  • Grated reduced-fat cheddar cheese (about 4 ounces)
    Grated reduced-fat cheddar cheese (about 4 ounces)

Nutrition Facts

View nutrition facts
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