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Spicy Mexi-Panko Crusted Chicken w/ Corn Avocado Salad

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Description

This crunchy panko-crusted baked chicken cutlet holds heat from some Mexican spices. Topped with an avocado, lima bean and roasted corn salad in a lime shallot jalapeno dressing.

Nutrition

Calories (per serving)361
Total Fat18 g27%
Saturated Fat2 g11%
Monounsaturated Fat6 g
Polyunsaturated Fat1 g
Trans Fat0 g
Cholesterol52 mg17%
Sodium225 mg9%
Potassium278 mg8%
Total Carbohydrates30 g10%
Dietary Fiber6 g
Sugars3 g
Protein27 g54%

Ingredients

3 tbsp olive oil
5 tbsp lime juice
1/2 tsp salt
1/4 tsp black pepper
1 sliced shallot
2 seeded, sliced jalapenos
200g cooked lima beans (use frozen, not canned)
2 corn on the cob (or 1 can of corn)
2 chopped avocados
1/3 cup roughly chopped cilantro
halved cherry tomatoes (optional)
4 chicken cutlets
1 cup unseasoned, panko breadcrumbs
1 tsp smoked paprika
1/2 tsp chipotle chile powder
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
* Click to ingredient to choose one

Directions

1
Preheat oven at 450. At this stage, BBQ the corn and cook the lima beans.
2
In a glass bowl, whisk together 2 tbsp olive oil, 3 tbsp lime juice and season to taste with salt and pepper. Add the sliced shallot and jalapeƱos to the dressing and stir.
3
Once your lima beans and corn are cool. Cut the corn off the cob and add to the dressing. Add the lima beans as well. Stir once more.
4
Lastly, add the cilantro and avocados. Fold the ingredients together with a spoon. Cover the bowl and put in the refrigerator.
5
Set up your "coating" station. In one bowl, combine 2 tbsp lime juice, 1 tbsp olive oil and 1/2 tsp salt and 1/4 tsp pepper. Whisk together. In another bowl, mix panko crumbs, paprika, chipotle chili powder and cayenne.
6
Line baking sheet with parchment paper.
7
Dip chicken cutlets in the oil mixture and then coat in panko crust. Put on parchment paper. Repeat.
8
Bake chicken for 16 minutes, flipping them half way through.
9
To serve, place cutlet on plate and spoon salad goodness on top.