Chicken cutlet with cheese and tomato salad with lime
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 380, total fat 15 G., saturated fats 5 G., proteins 45 G., carbohydrates 16 G., fiber 3 G., cholesterol 111 mg, sodium 539 mg, sugar 3 G.
Calories 380, total fat 15 G., saturated fats 5 G., proteins 45 G., carbohydrates 16 G., fiber 3 G., cholesterol 111 mg, sodium 539 mg, sugar 3 G.
Pan-fried chicken breast served in the style of Mexican nachos. Both adults and kids will love this! Thinly sliced chicken breast, fried until golden brown and rubbed with piquant chili powder, is sprinkled with grated cheddar and then finished in the oven until the cheese melts. Serve with lettuce, tomatoes, chili-lime tortilla chips, lime yogurt, and fresh cilantro—the classic nacho toppings.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 thin, skinless, boneless chicken breasts (about 700 g)
- 1 cup grape tomatoes, halved (or quartered if large)
- 1 small heart of romaine lettuce, chopped
- 1/4 small red onion, thinly sliced
- 0.5 cup fresh cilantro, coarsely chopped + extra for serving
- 1/4 tsp grated lime zest + 1 tbsp lime juice
- 1 tsp chili powder
- 2 tbsp. l. olive oil
- 1 tbsp. grated low-fat cheddar (about 110 g)
- 1/4 cup low-fat plain Greek yogurt
- 60g chili lime tortilla chips, lightly crushed
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Recipes with similar ingredients: chicken breasts, cheddar cheese, romaine lettuce, tomatoes, red onion, cilantro, lime zest, chili seasoning, yogurt, chips
Cooking the dish according to the recipe:
- Preheat oven to grill mode. Line a baking sheet with foil.
- In a medium bowl, combine tomatoes, lettuce, red onion, cilantro, and lime juice; season with salt and pepper to taste. Set aside.
- Combine the chicken with chili powder and a generous pinch of salt and black pepper. Heat the olive oil in a large skillet over high heat. Add the chicken a few pieces at a time and cook, turning, until well browned, about 2 minutes (the chicken will not be cooked through).
- Transfer to the prepared baking sheet and sprinkle evenly with grated cheese. Broil in the oven on the broiler until the cheese is melted and the chicken is cooked through, about 1 minute.
- In a small bowl, combine yogurt with 1 tablespoon of water. Add lime zest and a pinch of salt. Divide the salad among plates and top with chicken and tortilla chips. Drizzle with lime yogurt and sprinkle with cilantro and black pepper.
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