Blue Corn Tortilla Crusted Chicken Using a Dietitian's Top Pick: Garden of Eatin' Blue Corn Tortilla Chips

"What's for dinner?" is the perpetual question for most people and even more so for a gluten free guest. There are so many gluten free chips, cookies, crackers and cakes but not quite as many "ready-for-dinner" products (however we've added so many more options now to our dry and frozen gluten free sections). So today, we wanted to show an easy and quick way to use one of our Dietitian's Top Picks for dinner (see recipe below).

Garden of Eatin Blue Corn Tortilla Chips are a Dietitian's Top Pick because it receives one of the highest NuVal scores on the chip aisle. We also love that it's Gluten Free and Non-GMO.

Garden of Eatin' Blue Corn Tortilla Chips Salted
NuVal: 34
Serving size: 1 oz (about 16 chips)
Calories: 140
Total Fat: 7g
Saturated Fat: 0.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 10mg (that's really low!)
Total Carbs: 18g
Fiber: 2g
Sugars: 0g
Protein: 2g 

Ingredients: Organic blue corn, expeller pressed oleic safflower and/or sunflower oil, sea salt.

Blue Corn Tortilla Crusted Chicken and Corn Salad
Serves: Prep: 12 min
Cook: 15 min
Total: 22 min

4 boneless, skinless chicken breasts (~4 ounces each)
1 egg white, beaten slightly
3/4 cup Garden of Eatin' blue corn chips, crushed
1 tablespoon chili powder
1/4 teaspoon salt, divided
2 cup fresh corn kernels or frozen corn kernels, thawed
2 Anaheim pepper (you can use a hotter pepper if you like - I'm a scaredy cat)
1 jalapeno chile pepper, seeded and diced (optional)
1/4 cup finely chopped cilantro (optional)
1 tablespoon lime juice
2 teaspoons lime juice
1 lime, cut into wedges (optional, for garnish)

Gluten Free Blue Corn Tortilla Crusted Chicken Ingredients


Preheat the oven to 400ºF.
Coat a 13x9 pan 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 the pan, 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; Anaheim, green bell pepper or hotter pepper; jalapeno chile pepper and cilantro;(if using) 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 pieces. Serve with the corn salad. Garnish with lime wedges, if desired

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