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Tortilla Crusted Chicken & Cilantro Lime Rice

Updated: Apr 2, 2019

Who says that Tuesdays are only meant for tacos? Make today Tortilla Crusted Chicken Tuesday with this simple recipe! What I love about this recipe is that there are so many different ways that you can serve it, and if chicken isn't your thing- switch it out for fish, Halibut would be a perfect substitution!


Makes 4 servings


  • 4 Chicken breasts

  • Corn tortilla chips (I used both yellow and blue Garden of Eaten chips)

  • Adobo seasoning

  • 1 Whole egg, beaten in a medium dish


  1. Preheat oven to 350 degrees.

  2. Crush tortilla chips into little pieces (the smaller the better they will stick to the chicken) and place on a plate or medium-sized bowl

  3. Rinse off chicken with warm water and pat dry and then coat each sides of the chicken breasts with beaten egg

  4. Coat each chicken breast with the crushed tortilla chips on each side. Make sure to press the chicken firmly onto the plate so the chips stick

  5. Coat a pan with non-stick cooking spray and place the chicken breasts in the pan, making sure the chicken doesn't touch one another

  6. Sprinkle the chicken with adobo seasoning

  7. Bake, uncovered, for 35 minutes.


  • 1 cup of dry jasmine rice

  • 2 cups of water

  • 1 TBS olive oil

  • Fresh or dried Cilantro

  • 2 limes


  1. Rinse the rice well before cooking.

  2. Place rice, water and olive oil into a pot along with cilantro and bring to a boil

  3. Once boiling, drop the temperature down to a simmer and cook for 18 to 20 minutes.

  4. Once rice has cooked and is nice and fluffy, squeeze the juice from 1 lime onto the rice and mix well.

With the remaining lime, squeeze that on top of the chicken and serve with rice.

Another great addition to this recipe would be my Creamy Avocado Salad Dressing found in my Clean Eating Recipe eBook:

CREAMY AVOCADO SALAD DRESSING Makes 1 cup. Serving size is 2 Tbs.


  • 1 Whole Avocado

  • 1 Clove of Garlic Minced

  • ½ Tbs Lime Juice

  • 3 Tbs Extra Virgin Olive Oil

  • ¼ tsp Sea Salt

  • ¼ tsp Ground Black Pepper

  • Water

  • *Optional 1 Fresh Jalapeno (diced and seeds removed) for an added kick.


Add peeled and pitted avocado, garlic, lime juice, olive oil, salt, pepper and optional jalapeno into a food processor and blend until smooth. Thin the dressing out by adding small amounts of water (1/4 to ½ cups) until the dressing reaches the desired consistency.

Clean eating doesn't have to be boring and lack flavor! So pack some crunch in your chicken with my Tortilla Crusted Chicken recipe!


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