Chicken & Summer Vegetable Tostadas Recipe

Name: Chicken & Summer Vegetable Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 1 teaspoon ground cumin; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 12 ounces chicken breast tenders; 1 cup chopped red onion (about 1); 1 cup fresh corn kernels (about 2 ears); 1 cup chopped zucchini; 1/2 cup salsa verde; 3 tablespoons chopped fresh cilantro, divided; 4 (8-inch) fat-free flour tortillas; Cooking spray; 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)

Servings: persons

2 teaspoons canola oil
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces chicken breast tenders
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini
1/2 cup salsa verde
3 tablespoons chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas
Cooking spray
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)

1
Preheat broiler.
2
Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; saute for 3 minutes. Add onion, corn, and zucchini to pan; saute for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
3
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.
4
This recipe originally ran in Cooking Light August, 2006 and was updated for the November, 2012 25th anniversary issue.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons canola oil, 1 teaspoon ground cumin, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and more.

Yes, Chicken & Summer Vegetable Tostadas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken & Summer Vegetable Tostadas

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