By Marcia Stanley, MS, RDN, Culinary Dietitian, MilkMeansMore.Org | Contributor
This uncomplicated and flavorful recipe from Milk Means More is quick to make and offers essential nutrients to energize the whole family.
For a delightful change on Taco Tuesday, “beat the clock” with Roasted Chicken and Zucchini Tostadas. Crisp corn tortillas under the broiler and then top them with a zesty yogurt spread, cumin-spiced chicken, vegetables, and shredded cheese.
Total time: 25 minutes
Servings: 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-roasted chicken breast
1/2 cup seeded and chopped 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
Heat the oven to broil.
Line a large baking sheet or an 18-by-13-by-1-inch baking pan with foil. Place tortillas in a single layer on the pan. Lightly mist the tortillas with nonstick cooking spray. Broil about 5 inches from the heat for 4-6 minutes or until they begin to brown on one side. Remove from the broiler and carefully flip the tortillas over.
In a medium bowl, combine yogurt, 1 teaspoon lime juice, and garlic powder. Set aside. In another bowl, mix chicken, tomato, zucchini, the remaining lime juice, olive oil, cumin, and cayenne pepper.
