Nacho Chicken Cutlets
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 380
- Total Fat
- 15 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 111 milligrams
- Sodium
- 539 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 3 grams
- Protein
- 45 grams
- Sugar
- 3 grams
- Total: 30 min
- Active: 30 min
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
- 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.