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CHICKEN & SUMMER VEGETABLE TOSTADAS
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12 ounces chicken breast
1 tsp ground cumin
¼ tsp salt
¼ tsp ground black pepper
2 tsp canola oil
1 cup chopped red onion
1 cup fresh corn kernels (about 2 cobs)
1 cup chopped zucchini
½ cup salsa
3 Tbs chopped fresh cilantro, divided
Four 8-inch fat-free tortillas
cooking spray
1 cup shredded jalapeño Jack cheese
4 Tbs reduced fat sour cream

1. Preheat oven broiler.

2. Dice chicken and place in a medium bowl. Combine cumin, salt and pepper in a small bowl; sprinkle over chicken and toss to combine.

3. Heat a large, nonstick skillet to med-high heat. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for two minutes or unitl chicken is done. Stir in salsa and 2 Tbsp. cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

4. Working with 2 tortillas at a time, arrange them in a single layer on a baking sheet; lightly spray the tortillas with cooking spray. Broil for 2 to 3 minutes, or until very lightly browned. Spoon about ¾ cup of the chicken mixture in the center of each tortilla; sprinkle each serving with ¼ cup of cheese. Broil an additional 2 minutes, or until cheese is melted. Repeat with remaining tortillas and other ingredients. Sprinkle each serving with a Tbsp. of sour cream and a pinch of cilantro. Serve immediately.

Servings: 4

Nutrition Facts
Amount Per Serving
Calories 418
Total Fat 15
Cholesterol 75mg
Sodium 799mg
Carbohydrates 36.7g
Dietary Fiber 3.1g
Protein 32.5g

WW Points: 9

Recipe Source: Adapted from Cooking Light

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