Crispy Honey Chipotle Chicken Tacos with Cilantro Lime Rice

Servings:

Author:

Prep Time
25 minutes

Cook Time
30 minutes

Total Time
55 minutes

Instructions

1 Preheat your oven to 450 degrees F, and spray a large baking sheet with a
non-stick spray. Set aside.
2 In one shallow bowl, whisk together the flour, salt, black pepper, and cayenne.
In another shallow bowl, add the eggs. In a third shallow bowl, combine the
panko and plain bread crumbs.
3 Taking each chicken strip, dredge in the flour and then shake to get rid of any
excess. Place in the egg and douse to coat. Let any excess drip off. Then
transfer the chicken strips to the bread crumb mixture, evenly coat and press
down so that it adheres.
4 Place the chicken strips on the prepared baking sheet, and drizzle the melted
butter on top. Bake at 450 degrees F for 8-10 minutes on each side or until the
chicken has cooked through and is crispy. Remove from oven.
5 While the chicken is baking, prepare your sauce. In a large, heavy-bottomed
saucepan, combine the honey, brown sugar, garlic, ketchup, pureed chipotles, hot
sauce, apple cider vinegar, onion powder, and a dash of salt and pepper. Bring
to a boil, whisking throughout. In a small bowl, whisk together the corn starch
and water until the corn starch has dissolved. Add it to the saucepan,
continuing to whisk until the sauce has thickened, about 3-4 minutes. Reduce the
heat to low.
6 Submerge each chicken strip in the sauce, and place on a plate to the side.
7 Prepare your rice by, combining cooked rice, cilantro, lime juice, lime zest and
a dash of salt and pepper.
8 Assemble your tacos by layering on rice, chicken, a drizzle of ranch dressing
(if you are using) and a sprinkling of cilantro onto a warmed corn or flour
tortilla. Serve immediately, and enjoy!

Crispy Honey Chipotle Chicken Tacos with Cilantro Lime Rice

🧂 Ingredients

Instructions

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