Chicken Tostada

This is a healthy, quick weeknight meal. Preheat oven for 350 degrees. 

First, you'll want to season one rinsed and patted dry skinless chicken breast with salt, pepper and cumin. Put it in the oven for 15-20 minutes or until cooked through. In the meantime, prepare one avocado. I usually cut it in half, twist each half to separate, stick the end of knife in the seed and pry it out. To peel the avocado, I just tear the peel off with my fingers. I've found that this method is the cleanest (and the only way I know). How do you peel your avocados?

Once the avocado is all peeled, cut it lengthwise into thin strips.

Next, cut 1 cup of Romaine lettuce into thin strips. At this point, we're about 6 minutes into preparation.

6 minutes before the chicken is cooked, brush 4-6 corn tortillas with olive oil and put in the oven for 4-5 minutes.

While the chicken and tortillas are in the oven grab shredded Monterey Jack cheese, salsa and refried beans. You can either heat the refried beans on your stove top or in the microwave.

The chicken is done! Use 2 forks to shred the chicken or simply cut into thin strips.

Time to build your tostadas. First, beans....

cheese...

chicken...

avocado...

lettuce...

and finally the salsa. Serve immediately with your favorite hot sauce.