Name: Shredded Chicken and Black Bean Tostadas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz raw chicken breast; 2 medium corn tortillas; 0.25 cup canned black beans; 0.25 whole avocado; 1 tbsp nonfat Greek yogurt; 0.25 cup raw shredded romaine lettuce; 2 tbsp salsa; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp cumin; 1 tsp olive oil

Nutrition

Per serving

469 calories

Protein: 41g; 34% of calories
Carbs: 42g; 35% of calories
Fat: 16g; 31% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C).
Place the raw chicken breast in a small saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 12-15 minutes until fully cooked through.
While the chicken simmers, brush both sides of the corn tortillas lightly with olive oil and place them on a baking sheet.
Bake the tortillas for 4-5 minutes per side until they are golden and crispy, then remove from the oven.
Drain the cooked chicken and use two forks to shred it into bite-sized pieces. Toss the shredded chicken with sea salt, black pepper, garlic powder, and cumin.
Warm the black beans in a small microwave-safe bowl for 30 seconds or in a small skillet over medium heat.
Assemble the tostadas by spreading the black beans onto the crispy shells, followed by the shredded chicken, romaine lettuce, and salsa.
Top each tostada with avocado slices and a dollop of Greek yogurt before serving.

Nutrition

Ingredients

Instructions

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