Chicken Vegetable Tostada

I have such an easy and delicious dinner recipe to share with you guys! This would be a great way to use some of the last of the tasty summer corn and zucchini, although you could easily adapt this recipe with a variety of veggies.

Even though Cooking Light ranks this as one of their best recipes, I was skeptical that it would be all that special. I was wrong. This was a hit! And, it could not be easier.

Chicken Vegetable Tostada
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Ingredients:

• 2 teaspoons canola oil
• 1 teaspoon ground cumin
• 1/4 teaspoon kosher salt (omit to reduce sodium)
• 1/4 teaspoon black pepper
• 12 ounces chicken breast tenders
• 1 cup chopped red onion (about 1 small)
• 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)

Preheat broiler.

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; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté 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.

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.


For a faster meal, you could always use rotisserie chicken. If you don't have salsa verde on hand, any salsa would work! I happen to love a peppery corn salsa from Kroger, so I used that instead.

Enjoy!