1 Servings 20 min Cook
1 Tortilla (approx 7-8" dia) Tortillas
1 Breast, bone and skin removed Chicken Breast
2 Tsp Olive Oil
1 Dash Salt
1 Tbsp Lime Juice
1/4 Tsp, whole Cumin
0 Tsp Chili Powder
1 Small Zucchini
2 Cup shredded Lettuce
1/4 Can Canned Black Beans
2 Tbsp Fresh Cilantro
To make the tortilla shell, preheat the oven to 350°F
Lightly spray an ovenproof ceramic bowl or very large ramekin with olive oil spray and arrange the tortilla inside to make a shell.
Place in the oven and bake for 10 minutes
While the tortilla bakes, toss the chicken cutlet with 1 tsp olive oil, a pinch of salt, and the ground cumin and chili powder; let sit for 10 minutes to marinate
Heat a grill pan over medium-high heat and grill chicken for about 3 minutes per side, or until nicely grilled and cooked through.
Remove to a plate to rest, toss zucchini with remaining olive oil and a pinch of salt and grill for about 2 minutes per side.
Set aside to cool
Cut grilled chicken into small dice and toss with zucchini; place in a bowl with the chopped romaine, black beans, and cilantro
Toss salad together and top tostada.