Tortilla Chicken Tenders with Easy Corn

Preparation time: 15 minutes
Cooking time: 10 minutes
Makes: 4 servings

Ingredients:

• 2 ounces baked tortilla chips
• 2 tsps chilli powder
• 1-1/3 tbsps Fibresure
• 1/4 tsp salt
• olive oil non-stick cooking spray
• 400g chicken tenders
• 2 ears corn, husks and silk removed
• 1 jar (310g - 340g) mild salsa
• 1/4 cup loosely packed fresh coriander leaves, chopped
• lime wedges

Directions:

Place tortilla chips in zip-tight plastic bag. Crush tortilla chips with rolling pin to fine crumbs (you should have about 1/2 cup crumbs). On waxed paper, combine tortilla-chip crumbs, chilli powder, Fibresure, and salt; set aside.

Preheat oven to 230°C. Spray 15-1/2" by 10-1/2" jelly-roll pan with olive oil spray. Place chicken tenders in medium bowl; spray with olive oil spray, tossing to coat well. Roll chicken in tortilla crumbs to coat; place in jelly-roll pan and spray again.

Bake chicken until it loses its pink colour throughout, about 10 minutes.

Meanwhile, prepare corn salsa: Cut corn kernels from cobs; place in small bowl. Stir in salsa and coriander until blended.

Serve chicken with corn salsa and lime wedges.

Per serving:

About 245 calories (11 percent calories from fat), 30g protein, 24g carbohydrate, 3g total fat (0g saturated), 66mg cholesterol, 685mg sodium, 7g fibre.