Taco Chicken
Spanish Rice and Avocado Salad
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Ingredients
- 2 cups nacho cheese tortilla chips
- ½ cup baking mix
- 1 Tbsp taco seasoning mix
- 1 large egg, lightly beaten
- 2 Tbsp mild taco sauce, plus more for serving
- 1½ lb chicken tenderloins
- 3 Tbsp olive oil
Instructions
- Finely crush tortilla chips in a gallon-size zip-top plastic bag using a rolling pin. Add baking mix and taco seasoning; seal and shake bag.
- Combine egg and 2 Tbsp taco sauce in a bowl. Dip chicken in egg mixture, and then in crushed chips, pressing to adhere.
- Cook coated chicken in hot oil in a large nonstick skillet over medium heat 5 to 6 minutes per side or until chicken is done. Serve with additional taco sauce on the side, if desired.
Side Dish Ingredients
- 2 (7.6-oz) boxes Spanish rice
- 2 avocados, chopped
- 1 large tomato, chopped
- 1 lime, halved
Side Dish Instructions
- Cook rice according to package directions.
- Toss together avocados and tomato; squeeze lime over salad. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
251
|
404
|
655
|
| Fat (g) | 11 | 14 | 25 |
| Sat. Fat (g) | 1 | 4 | 5 |
| Protein (g) | 28 | 7 | 35 |
| Carb (g) | 10 | 65 | 75 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 253 | 922 | 1175 |
30 Minute Meals Meal Plan
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