Wednesday, March 26, 2014

Easy-Skinny Chicken Tostada

so it wasn't until after i declared this dish a "tostada" that i found out it is far from what a tostada really is. a tostada has a deep fried tortilla, and this does not. but it is a skinny version. it is really easy to make up your own mexican recipes. throw in some beans, salsa, cheese, whatever. and there you have it. you can't go wrong. i try to eat my healthiest during the week because i like to splurge on the weekends. i also like easy dinners. who wants to cook gourmet after a whole work day and an afternoon spent at the gym? not me. so here you have it...

Easy-Skinny Chicken Tostada

-1 package all natural/non-gmo thin chicken strips
-6 flour tortillas (you can use low carb, wheat, etc.)
-cumin, garlic powder, chili powder, cayenne pepper (no real measurements)
-1- 1 1/2 cup reduced fat shredded cheddar cheese
-a few tablespoons light sour cream (i get the ones with the least ingredients)
-shredded lettuce or baby spinach
-half bag frozen corn

-preheat oven to 350 degrees
-spray baking dish with non-stick cooking spray
-place chicken tenders on the dish
-sprinkle chicken with as much as you would like of each of the spices (i like to put a lot! just don't use too much cayenne pepper because it's spicy)
-cook chicken for 16ish minutes or until fully cooked
-while you are cooking chicken, heat frozen corn on a skillet or microwave if you have one (i do not)
-take chicken out and cut into strips (i could cut 2-3 strips out of each tender), set aside
-sprinkle shredded cheese onto the tortillas
-rinse off grease from baking dish, place foil on dish, and place tortillas on it (i do 3 first, eat, then do the other 3)
-broil on high for 3 minutes with the oven door slightly cracked (watch it because you don't want it to turn burn or it will be too crunchy)
-place tortillas on your plate and top with chicken, salsa, sour cream, lettuce, corn
-enjoy :)

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