Roasted Chicken and Zucchini Tostadas

12 street taco-size corn tortillas

nonstick cooking spray

1/2 cup plain Greek yogurt (2% or 5%)

3 tsp lime juice, divided

1/4 tsp garlic powder

1 1/2 cups shredded or chopped rotisserie-roasted chicken breast

1/2 cup seeded and chopped tomato

1/2 cup chopped zucchini

2 tsp olive oil

1/2 tsp ground cumin

1/8 tsp ground cayenne pepper

1 cup (4 oz) shredded Monterey Jack cheese

Heat oven to broil.

Line large baking sheet or 18-by-13-by-1-inch baking pan with foil. Arrange tortillas in single layer on pan. Lightly spray tortillas with nonstick cooking spray. Broil about 5 inches from heat 4-6 minutes, or until beginning to brown on one side. Remove from broiler. Carefully turn tortillas over.

In medium bowl, stir yogurt, 1 teaspoon lime juice and garlic powder. Set aside. In another bowl, toss chicken, tomato, zucchini, remaining lime juice, olive oil, cumin and cayenne pepper.

Spread yogurt mixture on unbrowned sides of tortillas. Top with chicken mixture. Sprinkle with cheese. Broil about 5 inches from heat 2-3 minutes, or until hot and cheese melts. Serve immediately.

Recipe courtesy of Marcia Stanley, MS, RDN, Culinary Dietitian, on behalf of Milk Means More

Total time: 25 minutes Servings: 4

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Roasted Chicken and Zucchini Tostadas

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