Chicken Tostadas

I'm so proud of myself because on Sunday I finally made dinner for the Chef. He is so great about cooking the majority of the meals in the house, so while he caught up on the US Open, I made him dinner. This one is really easy and fairly quick. The longest part is just waiting for the chicken to cook.

Recipe from EMeals: serves 2 with leftovers 
2 boneless, skinless chicken breasts (we used chicken thighs, cheaper and we were using them for a different recipe later in the week)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground cumin
1/4 tsp chili powder
2 whole wheat tortillas
2 Tbs chopped cilantro
1 ripe avocado, mashed
2 tsp lime juice
1 cup shredded romaine lettuce
1/2 cup chopped tomato
1/4 cup thinly sliced red onion
1/2 cup fresh salsa

Preheat oven to 375. Sprinkle chicken with salt, pepper, cumin, and chili powder, place chicken in baking dish. Bake for 30-40 minutes or until done. Cool and shred chicken. Toast tortillas in oven 2-3 minutes. Combine avocado, cilantro, and lime juice and mash with a fork. Spread avocado over each tortilla. Top with lettuce, tomato, onion, chicken, and salsa.

For a side to this dish, I boiled two ears of corn and sprinkled it with salt and pepper. We also had a side of fruit: fresh pineapple, strawberries, and blueberries with lemon juice and rind.

Linking up with Jessica and Ashley