Dinner: Chicken and Summer Vegetable Tostadas

Tostadas that can easily become soft tacos if you skip broiling the tortillas.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken and Summer Vegetable Tostadas

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 tsp cumin
1/4 tsp black pepper
1/4 tsp salt
2 tsps canola oil
12 oz chicken breast tenders
1/2 cup salsa
0.12 cup cilantro, chopped
1 cup corn kernels
1 cup chopped red onion
1 cup chopped zucchini
4 flour tortillas
1 cup shredded monterey jack cheese, low fat

Instructions

1. Pre-heat broiler.

2. Combine first 3 ingredients, stirring well. Heat oil in a large non-stick skillet over medium-high heat.

3. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done.

4. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

5. Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned.

6. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese.

7. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro.

8. Serve immediately, optionally with black beans.

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