Name: Nacho Chicken Cutlets
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 cup grape tomatoes, halved (or quartered if large); 1 small heart romaine lettuce, chopped; 1/4 small red onion, thinly sliced; 1/2 cup fresh cilantro, roughly chopped, plus more for topping; 1/4 teaspoon grated lime zest, plus 1 tablespoon lime juice; Kosher salt and freshly ground pepper; 8 thin-cut skinless, boneless chicken breasts (about 1 1/2 pounds); 1 teaspoon chili powder; 2 tablespoons extra-virgin olive oil; 1 cup grated reduced-fat cheddar cheese (about 4 ounces); 1/4 cup nonfat plain Greek yogurt; 2 ounces chili-lime tortilla chips, lightly crushed

Directions

Try this cooking class now

26m Easy 97%

CLASS

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.
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.
Combine the yogurt and 1 tablespoon water in a small bowl. Stir in the lime zest and a pinch of salt.
Divide the salad among plates and top with the chicken and tortilla chips. Drizzle with the lime yogurt and sprinkle with cilantro and pepper.