Recipes

Low Carb Chicken and Veggie Tostadas Recipe

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Atkins Low Carb Chicken and Veggie Tostadas
7g
Net Atkins Count TM
Prep Time: 20 Minutes
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

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 8 tortilla Carb Counter flour tortillas, street taco size (La Banderita)
  • 2 Tbsp olive oil USDA
  • 0 3/4 tsp chili powder, 036800328198, organic Red Monkey
  • 0 3/4 tsp table salt USDA
  • 0 1/2 cup fresh yellow onion, chopped USDA
  • 1 tsp fresh garlic FNDDS
  • 16 oz raw chicken thigh, skinless USDA
  • 1 cup fresh zucchini, with skin, chopped USDA
  • 0 1/2 cup fresh red bell pepper, chopped USDA
  • 2 tsp lime juice, 100%, fresh squeezed FNDDS
  • 1 cup fresh avocado puree USDA
  • 1 cup mexican blend cheese FNDDS
  • 0 1/2 cup red salsa FNDDS
  • 8 tsp sour cream FNDDS
  • 2 Tbsp fresh cilantro, leaves USDA

DIRECTIONS

  1. Heat oven to 375°F.
  2. 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.
  3. 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.
  4. In a medium bowl, mix together avocado, lime juice and 1/8 teaspoon salt.
  5. 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.

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