Chicken and Artichoke Pot Pie
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 40min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 3g||15%|
|Total Carbs 38g||13%|
|Dietary Fiber 2g||%|
|Vitamin A 34%|
|Vitamin C 35%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
3 ripe tomatoes, chopped
1/4 white onion, finely chopped
2 tbsp. fresh cilantro, chopped
1 jalapeño, seeded and finely chopped
2 tbsp. lime juice
3 tbsp. olive oil
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. brown sugar
salt and freshly ground pepper
8 corn tortillas (7-inch)
2 cups Romaine lettuce, shredded
2 radishes, trimmed and thinly sliced
1/4 cup feta cheese, crumbled
1/4 cup cilantro leaves
1/4 cup sour cream
Pico de Gallo: Stir the tomatoes with the onion, cilantro, jalapeño, lime juice and salt. Chill for at least one hour before serving. Adjust the salt to taste.
Grilled Chicken: Whisk the oil with the cumin, smoked paprika, garlic, brown sugar, salt and pepper. Brush on both sides of each tortilla. Toss the remaining mixture with the chicken.
Preheat the grill to medium-high; lightly coat the grate with cooking oil. Grill the chicken, turning as needed, for 10 to 15 minutes or until cooked through and well-marked. Grill the tortillas for 30 seconds to 1 minute per side or until crisp and golden brown. Slice chicken thinly.
Tostadas: Scatter shredded lettuce and radishes over each tortilla. Top with sliced chicken, feta and pico de gallo. Garnish with cilantro. Serve with sour cream and lime wedges.
For a nutritional boost, use shredded kale and add avocado slices.
Chicken Tostadas with Pico de GalloAdd Your Comment