By Marcia Stanley, MS, RDN, Culinary Dietitian, MilkMeansMore.Org | Contributor
This straightforward and delicious recipe from Milk Means More is quick to make and packed with nutrients to energize the whole family.
For a delightful change to Taco Tuesday, “beat the clock” with Roasted Chicken and Zucchini Tostadas. Crisp corn tortillas under the broiler and then layer them with a zesty yogurt spread, cumin-infused chicken, fresh veggies, and melted cheese.
Preparation time: 25 minutes
Serves: 4
12 street taco-size corn tortillas
Nonstick cooking spray
1/2 cup plain Greek yogurt (2% or 5%)
3 teaspoons lime juice, divided
1/4 teaspoon garlic powder
1 1/2 cups shredded or chopped rotisserie chicken breast
1/2 cup seeded and diced tomato
1/2 cup chopped zucchini
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1 cup (4 ounces) shredded Monterey Jack cheese
Preheat the oven to broil.
Cover a large baking sheet or an 18-by-13-by-1-inch pan with foil. Place the tortillas in a single layer on the pan and lightly coat them with nonstick cooking spray. Broil them for about 4-6 minutes, or until they start to brown on one side. Carefully remove them from the broiler and flip the tortillas.
In a medium bowl, mix the yogurt, 1 teaspoon of lime juice, and garlic powder. Set this mixture aside. In another bowl, combine the chicken, tomato, zucchini, remaining lime juice, olive oil, cumin, and cayenne pepper.
