Chicken and Summer Vegetable Tostadas
Super easy dinner recipe that is perfect for summer.
Servings: 4 servings
Ingredients
CHICKEN:
- 12 ounces chicken breast
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons canola oil
- 1 cup chopped red onion
- 1 cup fresh corn kernels
- 1 cup chopped zucchini
- ½ cup salsa
- 3 tablespoons chopped fresh cilantro, divided
- Four 8-inch low carb flour tortillas
- cooking spray
- 1 cup shredded pepper jack cheese
- 4 tablespoons light sour cream
- additional chopped tomato, to garnish (optional)
Instructions
MAKE THE CHICKEN AND VEGETABLE TOPPING:
- Dice the chicken and place it in a medium bowl. Combine the cumin, salt and pepper in a small bowl; sprinkle over the chicken and toss to combine.
- Heat a large, nonstick skillet to med-high heat. Add the chicken to the pan; sauté for 3 minutes. Add the onion, corn, and zucchini to pan; sauté for 2 minutes or until the chicken is done. Stir in the salsa and 2 tablespoons of the cilantro. Cook 2 minutes or until the liquid almost evaporates, stirring frequently.
TORTILLAS AND ASSEMBLY:
- Working with 2 tortillas at a time, arrange them in a single layer on a baking sheet; lightly spray the tortillas with cooking spray. Broil for 2 to 3 minutes, or until very lightly browned.
- Spoon about ¾ cup of the chicken mixture in the center of each tortilla; sprinkle each serving with ¼ cup of cheese. Broil an additional 2 minutes, or until cheese is melted. Repeat with the remaining tortillas and other ingredients.
- Sprinkle each serving with a tablespoon of sour cream and a pinch of cilantro. Add a little chopped tomato too, if using. Serve immediately.
Nutrition
Serving: 1serving | Calories: 373kcal | Carbohydrates: 34g | Protein: 33g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 651mg | Potassium: 708mg | Fiber: 3g | Sugar: 6g | Vitamin A: 592IU | Vitamin C: 13mg | Calcium: 260mg | Iron: 1mg