This quick meal is easily cooked and on the table in about 15 minutes.  The secret?  Use pre-cooked chicken (I like the HEB brand) to reduce cooking time.


  • Corn tortillas (2 per serving)
  • Shredded cheese (¼ C per serving)
  • Pre-cooked chicken strips – non-breaded (~4-6 ounces per serving/2 tostadas)
  • 1 small onions, cut into strips
  • 1 large tomato, diced
  • 1 small avocado, diced or cubed (¼ C diced per serving/2 tostadas)
  • Plain Greek yogurt – used in place of sour cream (1/8 C per serving)
  • Olive oil cooking spray
  • Optional: salsa of choice


  • Heat oven to 400°
  • Heat a large skillet on medium/high heat
  • Place corn tortillas on a cookie sheet and place them in oven for 5-8 minutes (until they become crispy like a flat tostada)
  • Sprinkle baked corn tortillas with cheese (¼ C cheese per 2 tacos) and continue cooking in oven until melted (about 1-2 minutes)

While tortillas are cooking:

  • Spray skillet liberally with olive oil cooking spray
  • Place onions in center of skillet, stirring frequently, cook for 6-10 minutes until onions are caramelized or at preferred doneness
  • About half-way through cooking onions, place thawed chicken strips around onions in skillet, turn every so often and cook until heated through, about 5-8 minutes.
  • Place all ingredients on top of cheesy tostadas

Approximate macros for 2 tostadas: 500 calories, 48g carbs, 9g sugar, 13g fat, 50g protein

Macro breakdown: 38% carbs, 23% fat, 39% protein

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