Grilled Chicken Tostadas | Spicy Corn

Prep time: 15 minutes Marinate time: 4 hours Cook time: 15 minutes

per serving: 441 calories; 28 grams protein; 28 grams total fat; 2 grams fiber; 9 grams saturated fat; 20 grams carbohydrates; 104 mgs cholesterol; 1241 mgs sodium; 12 WW points plus // nutrition is based on a 6 oz boneless chicken thigh

Kid Friendly Morning Prep $12 Dinners

Grilled Chicken Tostadas



1/2 cup lime juice

2 tablespoons soy sauce (low sodium)

1/4 cup vegetable oil plus more for brushing the tortillas

1 tablespoon honey

2 teaspoons garlic, minced

1.5 teaspoons chili powder


1 pound boneless, skinless chicken thighs

8 6-inch corn tortillas

1.5 cups shredded Monterey Jack cheese divided

1/2 head Romaine lettuce shredded

1 tomato cored and chopped

1/2 cup prepared chunky salsa or more to taste

1/2 cup sour cream or more to taste

1/4 cup fresh cilantro chopped


Place the chicken thighs in a large ziptop bag and add lime juice, soy sauce, oil, honey, garlic and chili powder; seal bag. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours, turning the bag occasionally.
Prepare the grill to medium-high heat.
Remove the thighs from the bag and discard the marinade. Grill the chicken until it is no longer pink inside, about 4 to 5 minutes per side. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.
Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese.
To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and tomato. Serve with cilantro, salsa and sour cream.

Spicy Corn


2 tablespoons butter

1 bell pepper(s) (any color or a variety) cored and chopped

1 pinch cayenne pepper

4 cups frozen corn

1/4 cup half-and-half

coarse salt and freshly ground pepper, to taste


In a large skillet, over medium heat, melt butter. Add bell pepper, cayenne, and salt and pepper. Sautée, stirring occasionally, about 5 minutes.
Add corn and cook, stirring often, until corn is tender, about 5 minutes more. Stir in half and half and remove from the heat. Serve immediately.