NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 corn Tostada Shell

2 tbsp Nonfat Greek Yogurt

1 tbsp Lime Juice

½ cup shredded Cabbage

¼ small Carrot, shredded

2 tbsp chopped Red Onion

¼ portion Avocado (sliced)

1 tbsp chopped Cilantro

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Lightly spray a baking sheet with cooking spray.

• 2

  Season the chicken breast with smoked paprika, garlic powder, salt, and pepper. Place it on the baking sheet and bake for about 18-20 minutes or until the internal temperature reaches 165°F. Once cooked, let it rest and then shred or slice the chicken.

• 3

  Place the corn tostada shell on a baking tray and warm it in the oven for 3-4 minutes until crisp.

• 4

  In a small bowl, combine the nonfat Greek yogurt, lime juice, and chopped cilantro to create the lime crema. Adjust salt and pepper to taste.

• 5

  In another bowl, mix the shredded cabbage, shredded carrot, and chopped red onion to form the crunchy slaw. Add a pinch of salt and a squeeze of lime juice if desired.

• 6

  Assemble the tostada by layering the shredded chicken over the crispy shell, add a spoonful of the crunchy slaw, and drizzle with the fresh lime crema.

• 7

  Top with a few slices of avocado for extra creaminess and serve immediately.