When we were discussing recipe options for this week, we remembered that we checked out a few cookbooks from our library recently. So we dug in.
Melissa took a gander at Good Housekeeping's Light & Healthy Cookbook, which presented us with several options, the first of which was Tortilla Chicken Tenders with Easy Corn Salsa, which has a 15-minute prep time and 10-minute bake time.
Start by crushing a bunch of baked tortilla chips in a zip-top bag. Add chili powder and salt. Then put the chicken tenders in a bowl and spray with cooking spray. Also spray a pan with cooking spray. Coat the tenders in the tortilla chips mixture and set on pan; spray again.
Bake at 450 degrees for about 10 minutes.
While the chicken is cooking, combine corn, salsa and cilantro. Serve on top of chicken tenders.
We went a level up with our salsa and were rewarded with some heat. The tortilla chip coating worked well and did have a subtle crunch. The salsa mixture was pretty even and the corn and cilantro were very good. However, when we make this again, we will add some seasonings to the tortilla chip mixture to boost the flavor combinations a bit.