Fresh & Clean Chicken Tostada

This summer tostada is packed with flavor but not with calories. Fresh veggies and a crispy crust make it a cross between a pizza and loaded nachos.  You could try grilling up the vegetables instead of preparing them on the stove for even more of a summer-fare feeling.

Serves 4. Calories: 310, Protein: 30, Carbs: 24, Fat: 10

Chicken Tostada
Chicken Tostada


Fresh and Clean Chicken Tostada

Cooking Spray

12 ounces chicken breast tenders, cubed

1 tsp. cumin

salt and pepper

1 teaspoon Mrs. Dash Lime or Chipotle Seasoning

1 small onion (red or yellow) chopped

1 cup fresh corn kernels

1 cup chopped zucchini

1/2 cup salsa verde

3 tablespoons cilantro (fresh)

4 low carb, non/low-fat tortillas

1/2 cup Jalapeno Jack Cheese

1/4 cup Cojita cheese

1/4 cup black beans

Cayenne pepper, to taste



Summer Tostada
Summer Tostada


Heat oven to 400 degrees. Spray nonstick skillet with Pam. Toss chicken and spices into pan and saute 3 minutes.  Remove from heat.  Toss in the onions and begin to caramelize (about 3 minutes) and then add in corn, zucchini for 2 minutes.  Add chicken back in and cook until chicken is no longer pink.  Stir in salsa.  Remove from heat.  Spray each tortilla with spray.  Bake for 7 minutes or until crisp but not overly brown.  Spoon 1/4 of chicken mixture onto each tortilla.  Sprinkle with beans, cheese and cilantro.  Add red pepper, if desired. Return to oven for 3 more minutes.  Cheese should be melted and tortilla should be crisp.


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