Diary of a Foodie

Wednesday, August 5, 2015

Grilled Chicken Tostada Bowls

Looking for new ways to eat healthier is not always easy when you have 4 boys that just want to eat chicken nuggets all day. We love tacos around this place so I thought I would find new ways to add more vegetables and use more figure friendly chicken breast.

Grilled Chicken Tostada Bowls

3 boneless, skinless chicken breasts
1 TBSP Kosher salt
1 1/2 tsp ground black pepper
1 tsp ground chile powder
juice and zest of one lime
1/4 c vegetable oil

Pour vegetable oil, lime juice and zest, and seasonings in a gallon Ziploc bag. Place chicken in bag and rub seasonings all over the chicken. Let chicken marinate in fridge for about 2-4 hours. Grill chicken for 6-8 minutes per side, or until no longer pink inside. Remove chicken from grill and allow it to rest 5 minutes before cutting chicken into chunks. 

2 cans black beans, drain, and heat through with 1 clove garlic, minced
3 cups Romaine lettuce, chopped
1 cup black olives, sliced
1 cup cherry tomatoes, halved
2 cups cheddar cheese, shredded

6 whole wheat flour tortillas
cooking spray

Preheat oven to 350 degrees. Turn a cupcake/muffin pan upside down and spray with cooking spray. Take each flour tortilla and fold over the cupcake mold to make the tortilla into a bowl. Bake the tortillas on an upside down cupcake pan for 8-10 minutes, or until slightly brown. Once browned, remove from oven and flip the tortillas off the pan and let them cool before filling.

Fill the flour tortilla tostada bowl with 1/3 cup black beans, 1/3 c cheese, salsa, chopped chicken, lettuce, olives, and cherry tomatoes.

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