Roasted Chicken and Zucchini Tostadas

(Family Features) After a long day in the classroom or at the office, it’s tough to top bringing the family together with a home-cooked meal. When evenings are busy with homework and activities, however, there might be little time left for complicated dishes.

Take those schedules on with a menu of delicious recipes that require 30 minutes or less so you can focus on celebrating the day’s accomplishments with loved ones. This simple yet flavorful idea from Milk Means More calls for limited instructions and ingredients lists fueled by dairy favorites that provide nutrients to recharge the entire family.

For a tasty twist on Taco Tuesday, “beat the clock” with Roasted Chicken and Zucchini Tostadas by crisping corn tortillas under the broiler then topping with a tangy yogurt spread, cumin-seasoned chicken, veggies and shredded cheese.

Turn your hectic weeknights into cause for celebration with more quick and easy recipe ideas at

Roasted Chicken and Zucchini Tostadas

Recipe courtesy of Marcia Stanley, MS, RDN, Culinary Dietitian, on behalf of Milk Means More
Total time: 25 minutes
Servings: 4

12 street taco-size corn tortillas
nonstick cooking spray
1/2 cup plain Greek yogurt (2% or 5%)
3 teaspoons lime juice, divided
1/4 teaspoon garlic powder
1 1/2 cups shredded or chopped rotisserie-roasted chicken breast
1/2 cup seeded and chopped tomato
1/2 cup chopped zucchini
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1 cup (4 ounces) shredded Monterey Jack cheese

Heat oven to broil.

Line large baking sheet or 18-by-13-by-1-inch baking pan with foil. Arrange tortillas in single layer on pan. Lightly spray tortillas with nonstick cooking spray. Broil about 5 inches from heat 4-6 minutes, or until beginning to brown on one side. Remove from broiler. Carefully turn tortillas over.

In medium bowl, stir yogurt, 1 teaspoon lime juice and garlic powder. Set aside. In another bowl, toss chicken, tomato, zucchini, remaining lime juice, olive oil, cumin and cayenne pepper.

Spread yogurt mixture on unbrowned sides of tortillas. Top with chicken mixture. Sprinkle with cheese. Broil about 5 inches from heat 2-3 minutes, or until hot and cheese melts. Serve immediately.


Source: United Dairy Industry of Michigan