Chicken Tostadas

serves: 4 – size: 2 tostadas – calories: 420 – fat: 22g -carbs: 34g WWP+ 11

Ingredients

  • 8 corn tortillas (taco size)
  • 12 oz boneless skinless chicken breast
  • 2 cups romaine , shredded
  • 1 cup reduced fat, shredded Mexican cheese
  • 3 roma tomatoes, diced
  • 1 avocado, pitted, diced
  • 2 cloves garlic, minced
  • 2 limes, quartered

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Directions

  1. Preheat the oven to 350F.
  2. Place the chicken breast in a large stockpot. Add enough cold clean water to cover it by approx. 2-3 inches. Put the top on the pot and bring the water to a boil over high heat. Reduce the heat to medium once water is boiling and cover the pot again. Cook the chicken for 12-15 min over medium heat until chicken is cooked through..Remove the chicken breasts and set on a plate to cool. When cool enough to touch, shred the chicken breasts and set aside.
  3. In a small bowl, combine tomatoes, onion and garlic. Set aside.
  4. Place tortillas on two baking sheets and bake until slightly crispy, about 4-6 min.
  5. Put 1/4 cup of chicken and 2 tbsp of shredded cheese on each tortilla. Place them back in the oven and broil the cheese until just melted, about 2-3 min.
  6. Top each tortilla with a heaping 1/4 cup salsa, 1/8th the avocado and the juice from one lime slice.

Chicken Tostadas

Ingredients

  • 8 corn tortillas (taco size)
  • 12 oz boneless skinless chicken breast
  • 2 cups romaine , shredded
  • 1 cup reduced fat, shredded Mexican cheese
  • 3 roma tomatoes, diced
  • 1 avocado, pitted, diced
  • 2 cloves garlic, minced
  • 2 limes, quartered

Instructions

  1. Preheat the oven to 350F.
  2. Place the chicken breast in a large stockpot. Add enough cold clean water to cover it by approx. 2-3 inches. Put the top on the pot and bring the water to a boil over high heat. Reduce the heat to medium once water is boiling and cover the pot again. Cook the chicken for 12-15 min over medium heat until chicken is cooked through..Remove the chicken breasts and set on a plate to cool. When cool enough to touch, shred the chicken breasts and set aside.
  3. In a small bowl, combine tomatoes, onion and garlic. Set aside.
  4. Place tortillas on two baking sheets and bake until slightly crispy, about 4-6 min.
  5. Put 1/4 cup of chicken and 2 tbsp of shredded cheese on each tortilla. Place them back in the oven and broil the cheese until just melted, about 2-3 min.
  6. Top each tortilla with a heaping 1/4 cup salsa, 1/8th the avocado and the juice from one lime slice.
http://revampfitness.com/chicken-tostadas/

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