Chicken Tostadas

These are an explosion of flavors and colors, and the great thing about these is you can top them with anything you want! Perfect for any fiesta or along with a margarita!

Ingredients

•  4 corn tortillas
• 2 chicken breasts
• 1 cup corn
• 1 cup edamame
• 1 red bell pepper, cored, seeded, diced
• 1 yellow pepper, cored, seeded, diced
• ¼ cup sliced black olives
• 1 avocado, diced
• 1 cup queso fresco
• 1 cup Bibb lettuce, julienned
• 2 tbsp. fresh cilantro, chopped
• 2 tbsp. scallions, sliced

Chicken marinade

• 1 tsp. garlic powder
• 1 ½ tsp. smoked paprika
• 1 tsp. chili powder
• 1/8 tsp. cayenne powder
• ½ tsp cumin powder
• ¼ cup lime juice
• 3 tbsp. extra virgin olive oil
• Salt and pepper

Directions

Preheat oven to 400 degrees F.

Place parchment paper onto a cookie sheet place 4 corn tortillas and brush with olive oil, cumin powder, salt and pepper on each side. Bake in the oven for 5 minutes, flip and bake for another 5 minutes until completely crispy. Set aside

In a small bowl combine garlic powder, smoked paprika, chili powder, cayenne powder, cumin powder, lime juice, olive oil, salt and pepper whisk together until combined. Pour over your chicken breast, let sit for at least 20 minutes.

On a hot grill pan with a little olive oil grill the chicken for 10-12 minutes until cooked through. Let sit on a plate for 2 minutes to let the juices redistribute, then dice or shred into pieces.

Meanwhile, in a sauté pan with a little olive oil sauté the corn, edamame, red and yellow peppers for about 5 minutes until heated through but still crisp.

Now the fun part lets assemble! Place a crispy tortilla on the plate and top with the chicken, sautéed veggies, queso fresco, Bibb lettuce, black olives, cilantro, avocado, scallions. If you would like to top with a little hot sauce, sour cream or salsa go for it!