A Deliciously Quick Chicken & Summer Veggie Tostada

September 30, 2014


In many places around the world, the warm summer weather is rapidly giving way to the cooling climate that is fall. However, this doesn’t mean you can’t still enjoy the last of the fruits, or rather veggies, of the summer.

If you are pressed for time, and given how fast the temperature is dropping, you are; then look no further for a delicious, easy recipe that is sure to satisfy any and all.


  • 2 teaspoons canola oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 12 ounces chicken breast tenders
  • 1 cup chopped red onion
  • 1 cup fresh corn kernels
  • 1 cup chopped zucchini
  • 1/2 cup salsa verde
  • 3 tablespoons chopped fresh cilantro, divided
  • 4 (8-inch) fat-free flour tortillas
  • Cooking spray
  • 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)


Mix the pepper, cumin, and salt together well in a small bowl before seasoning the chicken. Heat the oil in a medium skillet over medium-high heat, and then place the chicken into the pan.

Sauté the chicken for 3 minutes, then add the onions, corn and zucchini to the mixture. Sauté for another 2 minutes. Stir in the salsa and 2 tablespoons cilantro.

Cook for another 2 minutes or until the liquid almost evaporates, stirring frequently.

Lightly coat the tortillas with cooking oil, and place into a baking pan. Broil the tortillas for 3 minutes, or until slightly brown. Next, add the chicken mixture and cheese evenly to the tortillas, and broil for another 2 minutes or until the cheese melts.

Season with remaining cilantro as needed/wanted. Finally, plate the dishes and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

thirteen − 1 =