Name: Chicken tostada bowls with avocado
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, diced; 1/4 cup canned black beans, drained and rinsed; 2 tsp taco seasoning; 2 tbsp water; 2 6-inch corn tortillas; 1 tsp olive oil; 2 oz romaine lettuce, shredded; 2 tbsp avocado, sliced; 1/4 cup cherry tomatoes, halved; 1/8 tsp salt; 1 tbsp lime juice

Nutrition

Per serving

457 calories

Protein: 46g; 39% of calories
Carbs: 42g; 36% of calories
Fat: 13g; 24% of calories

Instructions

Prep 15 min · Cook 5 min

Brush both sides of the tortillas with half the olive oil. Place a large skillet over medium heat. Toast the tortillas for 2 minutes, flip, and cook for 2 minutes more until stiff and lightly browned. Transfer to a plate to finish crisping.
Toss the diced chicken with half the taco seasoning and the salt. Heat the remaining oil in the skillet over medium-high heat. Add the chicken and cook for 5 minutes, stirring occasionally, until browned and cooked through. Done when opaque in the center, 165°F.
Add the black beans, the rest of the taco seasoning, and the water to the skillet. Simmer for 3 minutes, stirring often, until the liquid thickens into a sauce. Remove from the heat and stir in half the lime juice.
Break the toasted tortillas into large pieces and place them in a bowl. Top with shredded romaine, the chicken and bean mixture, cherry tomatoes, and avocado. Squeeze the remaining lime juice over the fresh vegetables and serve.

Nutrition

Ingredients

Instructions

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