Taco Chicken Legs – CE
Roasted potatoes, corn and grape tomatoes
  • Clean Eating
  • kid favorite, poultry
Taco Chicken Legs – CE
Roasted potatoes, corn and grape tomatoes
  • Clean Eating
  • kid favorite, poultry
Servings:

Ingredients

Prep
  • 12 chicken legs (drumsticks)
  • 1 T chili powder
  • 1 t ground cumin
  • 1 t oregano
  • 1 t garlic powder
  • 1/2 C whole wheat flour
  • 1/2 C butter melted
  • 2 C tortilla chips organic
  • 1 lb baby new potatoes
  • 2 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 1 pint grape tomatoes
  • 16 oz frozen corn

Instructions

To Assemble
  1. Place 6 chicken legs in large zipper bag. Add next 5 ingredients. Zip to seal and toss to coat.
  2. Dip each chicken leg into butter then roll in crushed tortilla chips.
  3. Repeat for remaining 5 legs.
  4. Place in large container with lid. Use wax paper between layers. Sprinkle any extra crushed chips over chicken.
  5. Chop potatoes into bite size pieces and add to large zipper bag with olive oil, salt and pepper. Zip to seal and shake well.
To Cook
  1. Place chicken and potatoes on large baking sheet sprayed with non stick spray. Bake in oven at 350 degrees for 45 minutes or until chicken is cooked through.
  2. Cook corn according to package directions.
  3. Serve with grape tomatoes.

Ingredients

Prep
  • 12 chicken legs (drumsticks)
  • 1 T chili powder
  • 1 t ground cumin
  • 1 t oregano
  • 1 t garlic powder
  • 1/2 C whole wheat flour
  • 1/2 C butter melted
  • 2 C tortilla chips organic
  • 1 lb baby new potatoes
  • 2 T olive oil
  • salt and pepper to taste
On Cooking Day
  • 1 pint grape tomatoes
  • 16 oz frozen corn

Instructions

To Assemble
  1. Place 6 chicken legs in large zipper bag. Add next 5 ingredients. Zip to seal and toss to coat.
  2. Dip each chicken leg into butter then roll in crushed tortilla chips.
  3. Repeat for remaining 5 legs.
  4. Place in large container with lid. Use wax paper between layers. Sprinkle any extra crushed chips over chicken.
  5. Chop potatoes into bite size pieces and add to large zipper bag with olive oil, salt and pepper. Zip to seal and shake well.
To Cook
  1. Place chicken and potatoes on large baking sheet sprayed with non stick spray. Bake in oven at 350 degrees for 45 minutes or until chicken is cooked through.
  2. Cook corn according to package directions.
  3. Serve with grape tomatoes.
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