Heat oven to 350 degrees.
Place chicken in a sprayed baking dish and sprinkle with Mexican seasoning; top with salsa.
Cover with foil and cook for approximately 30 minutes or until chicken reaches an internal temperature of 165 degrees.
Dice or shred chicken and set aside.
Turn oven to broil.
Evenly brush both sides of the corn shells with olive oil and sprinkle with Himalayan salt.
Place shells on baking sheet and broil for 2-3 minutes on each side or until slightly browned.
Warm refried beans according to package directions.
Spread 2 tablespoons of refried beans onto each shell.
Top each shell with an equal portion of the chicken breast, red onion, corn, and avocado.
Put 1 tablespoon on Greek yogurt on top of each shell.
Each serving is 2 tostadas.
Ingredients
Directions
Heat oven to 350 degrees.
Place chicken in a sprayed baking dish and sprinkle with Mexican seasoning; top with salsa.
Cover with foil and cook for approximately 30 minutes or until chicken reaches an internal temperature of 165 degrees.
Dice or shred chicken and set aside.
Turn oven to broil.
Evenly brush both sides of the corn shells with olive oil and sprinkle with Himalayan salt.
Place shells on baking sheet and broil for 2-3 minutes on each side or until slightly browned.
Warm refried beans according to package directions.
Spread 2 tablespoons of refried beans onto each shell.
Top each shell with an equal portion of the chicken breast, red onion, corn, and avocado.
Put 1 tablespoon on Greek yogurt on top of each shell.
Each serving is 2 tostadas.