Chicken cutlet with cheese and tomato salad with lime

Ingredients:

• 8 thin, skinless, boneless chicken breasts (about 700 g)
• 1 cup grape tomatoes, halved (or quartered if large)
• 1 small heart of romaine lettuce, chopped
• 1/4 small red onion, thinly sliced
• 0.5 cup fresh cilantro, coarsely chopped + extra for serving
• 1/4 tsp grated lime zest + 1 tbsp lime juice
• 1 tsp chili powder
• 2 tbsp. l. olive oil
• 1 tbsp. grated low-fat cheddar (about 110 g)
• 1/4 cup low-fat plain Greek yogurt
• 60g chili lime tortilla chips, lightly crushed

Preparation:

1. Preheat oven to grill mode. Line a baking sheet with foil.
2. In a medium bowl, combine tomatoes, lettuce, red onion, cilantro, and lime juice; season with salt and pepper to taste. Set aside.
3. Combine the chicken with chili powder and a generous pinch of salt and black pepper. Heat the olive oil in a large skillet over high heat. Add the chicken a few pieces at a time and cook, turning, until well browned, about 2 minutes (the chicken will not be cooked through).
4. Transfer to the prepared baking sheet and sprinkle evenly with grated cheese. Broil in the oven on the broiler until the cheese is melted and the chicken is cooked through, about 1 minute.
5. In a small bowl, combine yogurt with 1 tablespoon of water. Add lime zest and a pinch of salt. Divide the salad among plates and top with chicken and tortilla chips. Drizzle with lime yogurt and sprinkle with cilantro and black pepper.