Greek Chicken Tostadas
Oven-Roasted Garlic Fries
Ingredients
- ½ lb boneless, skinless chicken breasts
- ⅓ cup olive oil vinaigrette
- 2 soft taco whole wheat flour tortillas
- ⅓ cup tzatziki sauce
- ½ (5-oz) pkg baby spinach
- 1 tomato, cut into wedges
- ¼ cup crumbled feta cheese
- ¼ cup thinly sliced red onion
Instructions
- Preheat oven to 450°F. Pound chicken to an even thickness between plastic wrap using a meal mallet. Combine chicken and vinaigrette in a medium bowl. Cover with plastic wrap, and refrigerate 2 hours.
- Meanwhile, place tortillas in a single layer on a baking sheet. Lightly coat tortillas with olive oil cooking spray. Bake 2 to 3 minutes or until crisp and browned.
- Remove chicken from marinade; discard marinade. Cook chicken in a skillet over medium-high heat 4 minutes per side or until done. Slice chicken.
- Spread tzatziki sauce on crisp tortillas. Top with spinach, tomato, and chicken. Sprinkle with cheese and onion.
Side Dish Ingredients
- ½ lb Yukon Gold potatoes
- 1 Tbsp olive oil
- ½ tsp dried parsley
- ⅛ tsp kosher salt
- ⅛ tsp garlic powder
Side Dish Instructions
- Preheat oven to 450°F. Cut potatoes into ¼-inch-thick sticks.
- Combine potatoes and hot water to cover in a medium bowl. Let stand 10 minutes (see Note). Drain, and pat dry with paper towels.
- Toss together potatoes and oil on a rimmed baking sheet; spread in a single layer.
- Bake 15 to 20 minutes or until tender, stirring once halfway through cooking. Toss with remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
428
|
153
|
581
|
| Fat (g) | 20 | 7 | 27 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 28 | 20 | 48 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 736 | 128 | 864 |
| T. Sugs (g) | 8 | 0 | 8 |
| A. Sugs (g) | 1 | 0 | 1 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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