Go Back
Print
Sweet corn, zucchini, and chicken tostadas

Sweet Corn, Zucchini, and Chicken Tostadas

Quick and easy summer tostadas filled with fresh veggies and flavorful chicken.
Course Dinner
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Author Holly at With Two Spoons (Adapted from Cooking Light Magazine)

Ingredients

  • 1 tablespoon vegetable oil
  • 1 lb chicken tenders raw
  • 2 heaping teaspoons cumin
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon kosher salt
  • 2 medium zucchini chopped
  • 2 ears of corn kernels cut off
  • 1 medium red onion chopped
  • 1/2 cup salsa verde
  • 1 tablespoon canned roasted green chilis
  • 1 handful cilantro chopped
  • Corn tostadas
  • Shredded Mexican Cheese for topping
  • 1 avocado sliced
  • 1 small lime

Instructions

  1. Heat the vegetable oil in a large skillet or braiser over medium-high heat.
  2. In a small bowl, mix together the cumin, salt, and pepper.
  3. Coat the chicken tenders with the spice mixture.
  4. Add the seasoned chicken to the heated pan and cook 2-3 minutes on each side, until just cooked through.
  5. Remove from the pan, roughly chop into bite sized pieces, and set aside briefly.
  6. In the same pan, add the corn, zucchini, and onion and saute 2-3 minutes until just softened.
  7. Add the salsa verde, the chilis, the cooked chicken, and the cilantro.
  8. Allow the salsa to reduce, 3-4 minutes.
  9. Serve the mixture tostadas, topped with cheese, avocado, cilantro, and a dash of fresh lime juice.