Roasted Chicken and Zucchini Tostadas

By Marcia Stanley, MS, RDN, Culinary Dietitian, MilkMeansMore.Org | Contributor 

This simple, flavorful recipe from Milk Means More is easy to prepare and provides nutrients to recharge the entire family.

For a tasty twist on Taco Tuesday, “beat the clock” with Roasted Chicken and Zucchini Tostadas by crisping corn tortillas under the broiler then topping with a tangy yogurt spread, cumin-seasoned chicken, veggies and shredded cheese.

Total time: 25 minutes

Servings: 4

12        street taco-size corn tortillas

nonstick cooking spray

1/2       cup plain Greek yogurt (2% or 5%)

3          teaspoons lime juice, divided

1/4       teaspoon garlic powder

1 1/2    cups shredded or chopped rotisserie-roasted chicken breast

1/2       cup seeded and chopped tomato

1/2       cup chopped zucchini

2          teaspoons olive oil

1/2       teaspoon ground cumin

1/8       teaspoon ground cayenne pepper

1          cup (4 ounces) shredded Monterey Jack cheese 

Heat oven to broil. 

Line large baking sheet or 18-by-13-by-1-inch baking pan with foil. Arrange tortillas in single layer on pan. Lightly spray tortillas with nonstick cooking spray. Broil about 5 inches from heat 4-6 minutes, or until beginning to brown on one side. Remove from broiler. Carefully turn tortillas over.

In medium bowl, stir yogurt, 1 teaspoon lime juice and garlic powder. Set aside. In another bowl, toss chicken, tomato, zucchini, remaining lime juice, olive oil, cumin and cayenne pepper.

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