Chicken and Veggie Tostadas

Taco Tuesday! I wanted to switch it up tonight and try something different. I had to take a CPR class this evening so I knew a crock-pot recipe was a must. With nursing school starting up in just a few weeks, I have a strong feeling that the crock-pot will be getting some good use again. So after coming back from a 6 day vacation last night and not being able to get to the grocery store yet, I had to work with what was left in the fridge. I had some zucchini, some peppers, and a bag of frozen chicken. Aside from that I had some corn tortillas left and tonight’s taco Tuesday was born! 5 hours in the crock-pot and some baked crispy tortillas and we were in business. These turned out to be excellent. My husband loved them and I was able to enjoy them once I got home from class! Plus these are 21 Day Fix friendly!

clean eating, chicken dinners, crock pot meals, 21 day fix recipes, tostadas, healthy meals, one dish dinners, easy dinners, chicken recipes, healthy mexican, fix friendly, Ashley Roberts, beachbody coach, taco tuesday

Ingredients:

3-4 medium chicken breasts, thawed

2 tsp EVOO

1 tbsp Italian Seasoning

1/2 tsp sea salt

1 medium zucchini, quartered and sliced

1 large green pepper, sliced

3-5 small sweet peppers, sliced

1 clove of garlic, chopped

1/4 yellow onion, sliced

4 corn tortillas

EVOO cooking spray

Directions:

Season thawed chicken breasts with Italian seasoning and place in crock pot sprayed with olive oil spray. Place sliced veggies over chicken in crock-pot. Sprinkle with seasonings and drizzle with EVOO. Cover and cook on low for 4-6 hours. Spray baking sheet and tortillas with cooking spray. Bake at 400* for 12 minutes, flipping midway. Serve chicken and veggie mixture over crisp tortillas. Enjoy!