Marinated Greek Chicken Tostadas
User Reviews
5
6 reviews
Excellent
-
Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
Greek
Marinated Greek Chicken Tostadas
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 pound boneless, skinless chicken breasts, cut into chunks
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 tablespoons dill fresh
- 2 garlic minced, cloves
- lemon juice juice of 1 lemon
- 1 feta cheese whipped
- 4 corn tortilla small
- 4 flour tortilla small
- 1 tablespoon olive oil
- 1 pint grape tomato halved
- 1/2 onion diced, sweet
- 1/2 cup chopped, marinated artichokes
- 1/3 cup kalamata olives pitted and chopped
- 1 teaspoon dill freshly chopped
- feta cheese crumbled, for serving
- lemon wedges
Instructions
- A few hours (or even the night) before, add chicken to a baking dish or ziplock bag. Sprinkle with salt and pepper. Whisk together olive oil, lemon juice, vinegar, garlic and dill. Pour over chicken, stick in the fridge and let marinate.
- Cook chicken however you’d like – I simply add mine (discarding the marinade) to a skillet oven medium heat and cook until golden, about 10 minutes. In a large bowl, combine tomatoes, onions, artichokes, olives and dill. Add a drop of olive oil or lemon juice and toss to coat. Season if desired.
- When getting ready to serve, heat another skillet over medium heat. Add olive oil about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.
- To assemble tostadas, spread a bit of whipped feta on each crisp tortilla. Add chicken on top then cover with the tomato and artichoke mixture. Top with some extra feta. Hummus makes a nice addition too.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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