Chicken and Summer Vegetable Tostadas

Ingredients

• 1 tsp ground cumin
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tsp olive oil
• 12 oz. chicken breast tenders, chopped
• 1 cup chopped red onion
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup chopped zucchini
• ½ cup salsa verde (or salsa of your choice)
• 3 Tbsp chopped fresh cilantro, divided
• 4 flour tortillas
• Cooking spray
• 1 cup shredded cheddar cheese (or cheese of choice)

Instructions

• Pre-heat your oven’s broiler.
• In a small bowl, combine the ground cumin, salt, and black pepper. Sprinkle evenly over chicken.
• Heat oil in a nonstick skillet over medium-high heat. Add chicken to pan and saute for about 3 minutes. In the same pan, add onion, corn, and zucchini. Continue to saute until chicken is cooked through, about 2 more minutes.
• Stir in salsa and 2 tablespoons of cilantro. Stirring frequently, cook until the liquid has mostly evaporated.
• Arrange two tortillas in a single layer on a baking sheet and lightly coat with cooking spray. Place baking sheet in oven and broil for one minute. Remove from oven.
• In the center of each lightly browned tortilla, add about ¾ cup of the chicken and vegetable mixture and top with cheese. Put back in the oven and broil for 2 more minutes, until cheese is melted.
• Repeat with remaining two tortillas.
• Sprinkle tostadas with remaining cilantro.

Notes

• Recipe adapted from Cooking Light