Chicken Veggie Tostadas with Guacamole
Description
These crispy chicken veggie tostadas are topped with seasoned shredded chicken, sautéed vegetables, and creamy guacamole, making a vibrant, flavorful, and nutritious dish perfect for weeknight dinners or weekend gatherings. The mix of textures—from crunchy tostadas to creamy guacamole—and the colorful veggies make this dish a standout both in flavor and presentation.
Ingredients (Serves 4 — Makes 8 tostadas)
For the Tostadas:
8 small corn tortillas
2 tbsp olive oil
For the Chicken:
2 chicken breasts (boneless, skinless)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
Salt and pepper to taste
1 tbsp lime juice
1/4 cup chicken broth or water
For the Veggie Topping:
1 tbsp olive oil
1 red bell pepper, sliced thin
1 zucchini, sliced thin
1/2 red onion, thinly sliced
1/2 tsp cumin
Salt and pepper to taste
For the Guacamole:
2 ripe avocados
1 small tomato, diced
1/4 red onion, finely chopped
1 tbsp lime juice
1 tbsp chopped cilantro
Salt to taste
Optional Garnishes:
Crumbled queso fresco or feta
Fresh cilantro
Lime wedges
Jalapeño slices
Hot sauce
Instructions
Step 1: Make the Tostadas
Preheat oven to 400°F (200°C).
Brush tortillas lightly with olive oil on both sides.
Place on a baking sheet and bake for 6–8 minutes per side or until golden and crisp. Set aside.
Step 2: Cook the Chicken
Season chicken breasts with chili powder, cumin, paprika, salt, and pepper.
Heat a skillet with a splash of oil over medium heat. Sear chicken for 5–6 minutes per side or until fully cooked.
Add chicken broth, cover, and let it simmer for 2 minutes. Remove and shred the chicken with two forks. Drizzle with lime juice.
Step 3: Sauté the Veggies
In the same skillet, heat 1 tbsp olive oil over medium heat.
Add sliced bell pepper, zucchini, and red onion.
Season with cumin, salt, and pepper. Cook until slightly softened (5–6 minutes). Set aside.
Step 4: Make the Guacamole
In a bowl, mash avocados.
Mix in tomato, red onion, lime juice, cilantro, and salt to taste.
Step 5: Assemble Tostadas
Spread a spoonful of guacamole on each tostada.
Top with shredded chicken and sautéed veggies.
Add optional garnishes like cheese, cilantro, or jalapeño slices.
Nutritional Info (Per Tostada, approx.)
Calories: 280
Protein: 1
Carbohydrates: 20g
Fat: 15g
Fiber: 6g
Sugar: 3g
Sodium: 320mg
(Nutritional values vary depending on garnishes and exact ingredients used.)
Time Breakdown
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Questions & Answers
Q: Can I use rotisserie chicken instead of cooking chicken from scratch?
A: Yes! Shred store-bought rotisserie chicken and warm it with the spices and a bit of broth for flavor.
Q: Can I make this vegetarian?
A: Absolutely. Omit the chicken and use black beans, grilled tofu, or just more veggies for a hearty vegetarian tostada.
Q: Can I air-fry the tortillas instead of baking them?
A: Yes. Air-fry corn tortillas at 375°F for 3–4 minutes per side or until crisp.
Q: How can I store leftovers?
A: Store toppings separately in airtight containers for up to 3 days. Assemble fresh tostadas when ready to eat.
Q: What if I don’t have avocados?
A: You can substitute with a dollop of sour cre
am or Greek yogurt mixed with lime and herbs.
