NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 whole Corn tostadas

0.25 cup Tomato puree

1 tbsp Chipotle peppers in adobo sauce

0.25 cup Yellow onion

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 whole Avocado

2 tbsp Nonfat Greek yogurt

1 tsp Lime juice

0.5 cup Shredded green cabbage

2 medium Radishes

PREPARATION

• 1

  In a medium skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until softened and fragrant.

• 2

  Stir in the tomato puree, chipotle peppers in adobo, dried oregano, and sea salt, allowing the sauce to simmer for about 5 minutes to develop flavor.

• 3

  Add the cooked shredded chicken breast to the skillet, tossing thoroughly to ensure every piece is coated in the smoky sauce and heated through.

• 4

  In a small bowl, mash the avocado with the Greek yogurt and lime juice until the mixture is completely smooth and creamy.

• 5

  Lay the corn tostadas on a flat surface and spread a generous layer of the avocado crema across each one.

• 6

  Top the tostadas with the warm chicken tinga mixture, followed by the shredded cabbage and thinly sliced radishes for a fresh crunch.