Tortilla Crusted Chicken with Coconut Rice
Tortilla Crusted Chicken and coconut rice with black beans and corn makes a flavorful meal any night of the week. Crushed tortilla chips make a crispy coating.
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
- 1 can coconut milk, the thick kind
- 1/2 cup water
- 1 cup Jasmine rice
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup canned black beans, rinsed
- 1 cup corn
- 3 green onions, sliced
- 2 boneless, skinless chicken breasts cut in half horizontally or 4 chicken cutlets
- 1/2 cup flour
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 eggs
- 2 cups finely crushed tortilla chips
- 3 tablespoons vegetable oil
- 2 tablespoons honey
- 1 1/2 tablespoons lime juice
- 1 tablespoon vegetable oil
Combine rice, coconut milk, water, salt, and sugar in a medium saucepan. Bring to a simmer, place lid on top and cook for 20 minutes (or amount of time suggested on the rice container).
Remove from heat and stir in beans, corn, and green onions. Keep warm.
Place flour, cumin, garlic powder, and 1/2 teaspoon salt on a plate and tortilla chips on a second plate. Place eggs in a bowl. Mix the spices into the flour.
Coat chicken in flour, dip in egg, and dredge in tortilla crumbs. Use your fingers to really press the crumbs into the chicken.
Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add chicken and cook 2-3 minutes each side, or until done.
In a small bowl, whisk together lime juice, honey, and oil.
Dish rice onto 4 plates, top with chicken and drizzle with honey-lime mixture.