Juicy chicken breasts topped with flavorful cilantro tomato sauce.
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Nutrition per Serving
Ingredients
Estimated total cost: €9.65 · €2.41/serving
- One 141/2-ounce can diced tomatoesEst. price €1.35–€2.03
- 4 skinless, boneless chicken breast halvesEst. price €6.00–€10.00
- 1 garlic clove, mincedEst. price €0.10–€0.25
- 1 tablespoon honeyEst. price €0.20–€0.40
- 1/2 teaspoon dried oregano, preferably MexicanEst. price €0.05–€0.15
- Cooked riceEst. price €0.20–€0.50
- 1 tablespoon freshly squeezed lime juiceEst. price €0.15–€0.30
- 2/3 cup crushed corn tortilla chipsEst. price €0.50–€1.00
- 1/4 cup chopped fresh cilantroEst. price €0.25–€0.50
- 1/2 cup shredded Monterey JackEst. price €0.75–€1.50
Steps
- 1Arrange the oven racks to have one positioned in the center of the oven. Preheat the oven to 475°F using the convection bake setting. Line a shallow baking pan with foil and spray it with nonstick cooking spray.
- 2Begin by washing the chicken breasts thoroughly and pat them dry using paper towels. Combine the honey with lime juice in a bowl. Submerge the chicken breasts in this mixture before coating them on both sides with crushed tortilla chips. Arrange the coated chicken breasts on the baking sheet that has been lined and greased.
Cultural note
The Cilantro Tomato Chicken Breasts recipe showcases a fusion of Mexican and American flavors. Cilantro, lime, and tortilla chips are common ingredients in Mexican cuisine, while Monterey Jack cheese adds a touch of American influence. It is a popular and versatile dish that can be customized to suit different…
Seasonal note
This Cilantro Tomato Chicken Breasts dish is perfect to make in the summer when tomatoes and cilantro are in season, and limes are plentiful. It can also be enjoyed year-round with canned tomatoes and dried herbs.
Health note
This dish is a good source of protein, vitamins A and C, and zinc. It is relatively low in carbohydrates and sugar, but higher in fat and sodium. To make it healthier, consider reducing the amount of cheese and tortilla chips used.
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