Fajita-seasoned chips make a crisp crust for pan-fried chicken, no breading station required. The chips already carry enough spice and savour that you just need to pound them and stick. Serve with a quick lime crema and whatever greens are in the crisper.

Serves 2. 25 minutes, 20 at the stove.

About 610 calories a serving, 71 g protein, 15 g carbohydrate, 29 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Pound each chicken breast between plastic wrap to an even 3/4 inch thick, then season both sides with 1/8 teaspoon salt and 1/8 teaspoon pepper.
2. Crush 1 1/2 cups tortilla chips in a bowl until they resemble coarse breadcrumbs; you want some texture left. Crack 1 egg into another bowl and beat it lightly.
3. Dip each chicken breast into the beaten egg, then press both sides into the crushed chips until coated. Set aside on a plate.
4. Set a large skillet over medium-high heat and add 2 tablespoons oil. When the oil shimmers, lay both chicken breasts in the pan and cook for 6 to 8 minutes on the first side until the coating is golden and the chicken pulls up without sticking.7 min
5. Flip and cook the other side for 6 to 7 minutes until the internal temperature reads 165°F [74°C] at the thickest part. Transfer to a plate.6 min
6. While the chicken cooks, mash or grate 1 garlic clove into 1/2 cup sour cream or yogurt with the zest and juice of 1 lime and a pinch of salt; set aside to serve alongside.

Note Swap the chicken for thin pork chops or thick white fish fillets and adjust cooking time down by 2 to 3 minutes per side. Leftovers keep refrigerated for three days and are good cold with a squeeze of lime. Serve with shredded cabbage slaw, avocado, or refried beans on the side.