4 boneless, skinless chicken breasts (4 ounces each) 

1 egg white, beaten slightly 

3/4 cup no-salt-added blue corn chips, crushed 

1 tablespoon chili powder 

1/4 teaspoon salt, divided 

2 cup fresh corn kernels or frozen corn kernels, thawed 

2 poblano chile or Cubanelle peppers, seeded and diced or 1/2 green pepper, seeded and diced (wear plastic glove when handling) 

1 jalapeno chile pepper, seeded and diced (optional) (wear plastic gloves when handling) 

1/4 cup finely chopped cilantro 

1 tablespoon lime juice 

2 teaspoons lime juice 

1 lime, cut into wedges (optional, for garnish) 

 

Preheat the oven to 400ºF. Coat a medium ovenproof skillet with vegetable oil spray. Dip the chicken into the egg white. Combine the chips with the chili powder, press mixture into chicken, and arrange in skillet, leaving space between each piece. Lightly coat the chicken with vegetable oil spray and sprinkle with 1/8 teaspoon salt. Place the pan in the oven and bake for about 15 minutes, or until a thermometer inserted in the thickest portion registers 160ºF and the juices run clear. Meanwhile, in a bowl, combine the corn; poblano, Cubanelle, or green bell pepper; jalapeno chile pepper (if using); cilantro; lime juice; and the remaining 1/8 teaspoon salt. Stir to mix. Set aside. Remove the chicken and allow to rest for 4 minutes. Slice each piece crosswise into 5 pieces. Serve with the corn salad. Garnish with lime wedges, if desired

 

Yield: 4 servings

Calories: 330

Fat: 9g

Fiber: 4g