Lunch

Chicken and Summer Vegetable Tostadas is for Lunch.

Chicken and Summer Vegetable Tostadas takes 10 minutes to prepare.

Chicken and Summer Vegetable Tostadas takes 15 minutes to cook.

Chicken and Summer Vegetable Tostadas makes 4 servings.

The ingredients for Chicken and Summer Vegetable Tostadas are:

1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
12 ounces chicken breast tenders
1 cup chopped red onion (about 1)
1 cup chopped zucchini (about 4 ounces)
1/2 cup green salsa
4 (8-inch) fat-free flour tortillas
3 tablespoons chopped fresh cilantro, divided

Here is how you make Chicken and Summer Vegetable Tostadas:

Preheat broiler.Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; saut? for 3 minutes. Add onion and zucchini to pan; saut? for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese (optional). Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese (optional) Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.Serving Size: Makes 4 tostadas, 3/4 cup fillingNumber of Servings: 4Recipe submitted by SparkPeople user LEAELLEN07.

The nutritional information for Chicken and Summer Vegetable Tostadas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 311.5

• Total Fat: 8.2 g
• Cholesterol: 49.3 mg
• Sodium: 638.6 mg
• Total Carbs: 33.4 g
• Dietary Fiber: 1.8 g
• Protein: 25.4 g

Chicken and Summer Vegetable Tostadas is Mexican cuisine.