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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.
Course Main Dish
Cuisine Mexican
Keyword chicken breasts
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings 4
Calories 751kcal
Author Christin Mahrlig



  • 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 3-4 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.


Calories: 751kcal