Blue Tortilla Crusted Baked Chicken

Prep Time: 30 min
Cook Time: 45 min
Serves: 4

Looking for a fun, easy and impressive main that appeals to kids and adults alike? Try this blue corn tortilla chip crusted chicken served over salad greens with a mango vinaigrette. It is like “shake and bake” with a Mexican twist!


Tortilla Crusted Baked Chicken:

1 tsp (5 mL) lime zest
2 tbsp (30 mL) lime juice
50 g blue tortilla chips, low salt
1/2 tsp (2.5 mL) smoked paprika
1/2 tsp (2.5 mL) sweet paprika
1/2 tsp (2.5 mL) cumin seed
1 tsp (5 mL) chili powder
1/2 tsp (2.5 mL) sea salt
1/4 tsp (1.25 mL) black pepper, freshly ground
8 small chicken thighs, bone-in, skinless (about 80 g each - 640 g total)

Salad and Dressing:

8 cups (2 L) salad, mixed greens
1 cup (250 mL) mango, fresh, diced
1 cup (250 mL) tomatoes, cherry, halved
1 cup (250 mL) cucumber slices
2 tbsp (30 mL) olive oil
1/3 cup (75 mL) mango juice, 100% juice, unsweetened
1 tbsp (15 mL) lime juice, fresh
1/4 cup (60 mL) cilantro, fresh, sprigs (optional garnish)


Prepare the Chicken

1 Preheat the oven to 350°F (175°C).
2 Prepare lime zest and juice half of the lime. Reserve rest of lime for another use.
3 Add the tortilla chips to the bowl of a food processor and pulse until you have fine crumbs. Add fresh lime juice, lime zest, smoked paprika, sweet paprika, ground cumin, chili powder, sea salt and freshly ground black pepper and pulse again a few times or until well combined. Add seasoned crumbs to a clean plastic bag.
4 Add skinless chicken thighs to bag and shake to coat well.
5 Spray baking pan with vegetable oil cooking spray. Place chicken on pan and bake in oven for 35-45 minutes until a thermometer reads 165°F (74°C). Serve with mango & greens salad.

Mango & Greens Salad

1 Add salad greens to a large salad bowl. Dice fresh mango, cut cherry tomatoes in half and slice cucumber. Add to top of salad and set aside.
2 Make dressing by shaking olive oil, unsweetened 100% mango juice and fresh lime juice. Pour dressing over salad and toss. Serve chicken on top of salad. Garnish with fresh sprigs of cilantro (optional garnish).