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Tortilla Crusted Chicken with Coconut Rice

Tortilla Crusted Chicken and coconut rice with black beans and corn makes a flavorful meal any night of the week. Crushed tortilla chips make a crispy coating.

  • Prep15 min
  • Cook26 min
  • Total41 min
  • Serves4
Tortilla Crusted Chicken with Coconut Rice

Tortilla Crusted Chicken and Coconut Rice with black beans and corn is a flavorful, filling meal the whole family will enjoy.

Tortilla Crusted Chicken with beans and rice on a white plate.

How To Make Tortilla Crusted Chicken with Coconut Rice

Boneless chicken breasts are coated in crushed tortilla chips- a great way to use up leftover chips! They are then sauteed until golden brown and crispy. I like to cut 2 chicken breasts in half horizontally to make 4 chicken cutlets that cook more quickly. Plus it makes the meal much more economical.

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Chicken and rice on a plate with blowl of rice in background.

Type Of Rice To Use

For the rice, I used Jasmine rice but you could use regular white rice. Not only does Jasmine rice taste wonderful, the nutty-floral aroma it gives off as it cooks is amazing. The rice is cooked in coconut milk which helps flavor the rice and gives it a hint of sweetness. The rice is finished off with some canned black beans and corn plus a few green onions.

To flavor the dish up even more, I mixed together a little lime juice, honey, and oil to drizzle on top.

Tortilla Crusted Chicken is a weeknight meal everyone in the family will look forward to.

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Originally published August 23, 2014.

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Ingredients

Rice

Chicken

Steps

  1. 1

    Combine rice, coconut milk, water, salt, and sugar in a medium saucepan. Bring to a simmer, place lid on top and cook for 20 minutes (or amount of time suggested on the rice container).

  2. 2

    Remove from heat and stir in beans, corn, and green onions. Keep warm.

  3. 3

    Place flour, cumin, garlic powder, and 1/2 teaspoon salt on a plate and tortilla chips on a second plate. Place eggs in a bowl. Mix the spices into the flour.

  4. 4

    Coat chicken in flour, dip in egg, and dredge in tortilla crumbs. Use your fingers to really press the crumbs into the chicken.

  5. 5

    Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes each side, or until done.

  6. 6

    In a small bowl, whisk together lime juice, honey, and oil.

  7. 7

    Dish rice onto 4 plates, top with chicken and drizzle with honey-lime mixture.

Nutrition

  • Calories1074
  • Carbs120
  • Protein30
  • Fat56
  • Sodium1346
  • Fiber11
  • Sugar15

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