Baked Chicken Tostadas

Tostadas are basically crispy, flat tacos. My healthy Baked Chicken Tostadas have great flavor, texture, and are simple to make. I use lean, shredded chicken breast atop a baked, crisp white corn tortilla. Then, I top with lettuce, cheese, and fresh avocado. I also like to make a homemade simple fresh salsa to flavor the whole tostada. My recipe is super versatile, so everyone in the family can put whatever toppings they want on their tostada. This meal is also packed with protein and is low in fat. Each serving is two tostadas! Change up your next taco night with Baked Chicken Tostadas.

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What is a Tostada and How is it Healthy?

Tostadas originated from Mexico over 2000 years ago, but the exact reason for origin is unknown. Tostada translates to “toasted” in English, exhibiting the traditionally crunchy bottom tortilla. I add wholesome chicken breast that I poach myself, reduced-fat cheese, and all fresh ingredients on top. Making a fresh salsa as opposed to buying a store-bought one is tastier and allows you to control the ingredients in your tostada. Adding avocado is adding good fat that your body needs.

Tostadas are a great way to eat healthy ingredients all at once. You can change up your tostadas and use lean ground beef, lean pork, or keep it vegetarian using beans! For more versatile dishes, try my Healthy Overnight Oats for Weight Loss recipe!

Ingredients for Baked Chicken Tostadas

• white corn tortillas
• boneless, skinless chicken breast
• romaine
• reduced-fat, shredded Mexican cheese
• Roma tomatoes
• sweet onion
• avocado
• garlic
• limes

How to Make Baked Chicken Tostadas

Start by preheating the oven to 350º F. Place the chicken breast in a large stockpot. Add enough cold clean water to cover it by approximately 2 to 3 inches. Put the top on the pot and bring the water to the boil over high heat. Reduce the heat to medium once water is boiling and cover the pot again. Cook the chicken for 12-15 minutes over medium heat until chicken is cooked through. Remove the chicken breasts and set on a plate to cool. When cool enough to touch, shred the chicken breasts with a fork and set aside.

In a small bowl, combine tomatoes, onion and garlic. Set aside. Place the tortillas on two baking sheets and bake until slightly crispy, about 4-6 minutes. Put ¼ cup of chicken and 2 Tbsp of shredded cheese on each tortilla. Place them back in the oven and broil the cheese until just melted, about 2-3 minutes. Top each tortilla with a heaping ¼ cup of salsa, ⅛ of the avocado and the juice from one lime slice.