NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

2 small corn tortillas

0.25 cup tomato puree

1 tbsp chipotle peppers in adobo

0.25 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

0.25 whole avocado

1 tbsp nonfat greek yogurt

1 tsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

2 whole radishes

PREPARATION

• 1

  Preheat oven to 400°F and bake tortillas on a wire rack for 8-10 minutes until crisp and golden.

• 2

  Place chicken breast in a pot of simmering water for 12-15 minutes until cooked through, then shred with two forks.

• 3

  In a skillet over medium heat, sauté diced onion and minced garlic in olive oil until translucent.

• 4

  Stir in tomato puree and minced chipotle peppers, then add shredded chicken and simmer for 5 minutes to meld flavors.

• 5

  In a small bowl, mash avocado with Greek yogurt, lime juice, sea salt, and black pepper until smooth.

• 6

  Assemble by spreading avocado crema onto each tostada, topping with the warm chicken tinga, and garnishing with sliced radishes and cilantro.