Nacho Chicken Cutlets
RECIPE COURTESY OF FOOD NETWORK KITCHEN
Servings 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
Instructions
- 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.
