NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup black beans

1 medium corn tortillas

0 tsp avocado oil

0.25 whole avocado

2 tbsp plain Greek yogurt

0.25 cup pico de gallo

0.25 tsp ground cumin

0.25 tsp chili powder

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

0.5 medium lime

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Lightly brush both sides of the corn tortillas with avocado oil and place them on the baking sheet.

• 3

  Bake the tortillas for 4-5 minutes per side until they are golden brown and crispy.

• 4

  While tortillas bake, dice the chicken breast into small bite-sized pieces.

• 5

  Heat a non-stick skillet over medium-high heat and add the chicken, cumin, chili powder, garlic powder, salt, and pepper.

• 6

  Sauté the chicken for 6-8 minutes until cooked through and slightly browned.

• 7

  In a small pot or microwave-safe bowl, warm the black beans until heated through.

• 8

  Spread the warm black beans onto the crispy tostada shells, then top with the seasoned chicken.

• 9

  Garnish each tostada with sliced avocado, pico de gallo, a dollop of Greek yogurt, and fresh cilantro.

• 10

  Serve immediately with a squeeze of fresh lime juice for a bright finish.