Low Carb Chicken and Veggie Tostadas Recipe
![Atkins Low Carb Chicken and Veggie Tostadas](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/2e30045337eda075d2d0dd9a7c83e5b3_ATK_USA_Low%20Carb%20Chicken%20and%20Veggie%20Tostadas.jpg)
7g
Net Carbs
Net Carbs
Prep Time: 20 Minutes
Style:Mexican
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Moderate
Style:Mexican
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
35.7g
Protein
31.2g
Fat
15.6g
Fiber
481cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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8 tortilla Carb Counter flour tortillas, street taco size (La Banderita)
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2 Tbsp olive oil
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0 3/4 tsp chili powder, 036800328198, organic
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0 3/4 tsp table salt
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0 1/2 cup fresh yellow onion, chopped
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1 tsp fresh garlic
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16 oz raw chicken thigh, skinless
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1 cup fresh zucchini, with skin, chopped
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0 1/2 cup fresh red bell pepper, chopped
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2 tsp lime juice, 100%, fresh squeezed
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1 cup fresh avocado puree
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1 cup mexican blend cheese
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0 1/2 cup red salsa
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8 tsp sour cream
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2 Tbsp fresh cilantro, leaves
DIRECTIONS
- Heat oven to 375°F.
- Place tortillas in a single layer on a baking sheet. In a small bowl or cup, combine 1 tablespoon olive oil, ¼ teaspoon chili powder and 1/8 teaspoon salt. Brush both sides of each tortilla with the oil mixture and pierce all over with a fork. Bake for 3 minutes, then flip each tortilla, piercing any bubbles and flattening if needed, bake another 5-8 minutes, until just beginning to brown. Allow to cool.
- In a large non-stick skillet over medium heat, warm the remaining tablespoon olive oil. Add chopped onion and sauté until translucent, about 3 minutes. Add minced or pressed garlic, stirring constantly until fragrant, another 30 seconds. Add chicken thighs cut into ½-inch cubes, sprinkle with ½ teaspoon chili powder, ¼ teaspoon salt, and sauté stirring occasionally, until chicken is opaque and beginning to brown, about 5 minutes. Add zucchini and bell pepper and continue to sauté, stirring frequently, until vegetables are tender crisp and chicken is cooked through (internal temp of 165°F), 3-5 minutes more.
- In a medium bowl, mix together avocado, lime juice and 1/8 teaspoon salt.
- To assemble the tostadas, spread 1/8 cup avocado mix over each tortilla. Top each evenly with a rounded 1/3 cup chicken and vegetable mixture, 2 tablespoons shredded cheese, 1 tablespoon salsa, and 1 teaspoon sour cream. Sprinkle evenly with cilantro leaves and serve. One serving is two tostadas as described.
Cooking Tip