I Got a Job!
Before I get into these Salsa Verde Chicken Tostadas, let’s start off with some exciting news. I GOT A JOB! I’m a food stylist/food developer for a food media company and I’m so excited to delve further into this industry. It’s still kind of surreal that I have a job now — after not having one for a while — but I do feel like a weight has been lifted off of my shoulders. Not gonna lie, transitioning from staying home all day to having to go to work has been a little rocky. I went from having the entire day to myself to suddenly having only 2-3 hours to myself. Nonetheless, I’m so grateful to have gotten this job during this crazy time and I know I’ll slowly begin to develop a new routine.
Cooking is Hard
One aspect I forgot about, when having a job, is having to cook dinner when you get home. I’ve been absolutely exhausted this entire week — not because my job is tiring but because of the change. I’m definitely an over-thinker and a routine person, so when something new happens to change my current routine, it takes a lot out of me mentally as I learn to adapt to it. The last thing I want to do when I come home is cook dinner.
With that said, meal prepping has become an absolute lifesaver! Meal prepping consists of making a big batch of food during the weekend, then portioning it out into individual portions sizes so that you have ready-to-eat meals throughout the week. This way, you don’t have to think about what to make for dinner! Meal prepping can also help you to eat healthier. When you come home from work you just want relax so you may be more inclined to be lazy, eat junk food, or order takeout. However, if you have healthy prepared meals already sitting in the fridge, you can simply pop it in the microwave and it’ll be ready in no time!
Flavorful Chicken Tostadas
Meal prepping is a method used to lose weight and eat healthier, so often times, these meals consist of rice, chicken, and broccoli. While that doesn’t sound terrible, it’s kind of boring. But do you know what isn’t boring? Salsa Verde Chicken Tostadas!
These Salsa Verde Chicken Tostadas are a fresh and flavorful dish that can easily be meal-prepped. It has shredded chicken mixed together with salsa verde. The chicken is served on top of a crispy corn tortilla and topped with pico de gallo, black beans, avocado, pickled red onions, crema, and queso fresco!
In order to meal prep this dish, prepare all the toppings and make the chicken during weekend. Store everything in their own containers. Then during the week all you have to do is toast the tortilla, microwave the chicken, and assemble your tostada. It should be ready in no-time since all of your topping are already prepared. These Salsa Verde Chicken Tostadas are topped with so many fresh ingredients, which make them perfect for the summer!
A Formal Apology
I’d like to formally apologize to my parents for being an absolute brat sometimes when it came to dinner. They would come home from work and make dinner, but I would say “I don’t want that for dinner.” I didn’t realize how draining it was to make dinner for a family after work. Now, I struggle enough making dinner for myself so I can’t imagine having to make dinner for an entire family.
If you want to make your life easier and eat a little healthier, definitely try meal prepping! These Salsa Verde Chicken Tostadas are one of many recipes out there that can be meal prepped. Coming up with quick and easy dinner ideas can be hard. Making a fresh and delicious meal for dinner can be even harder. But know that not all hope is lost! I hope these Salsa Verde Chicken Tostadas can become one of your go-to dinner recipes! Thanks for tuning in today, and I’ll catch you in my next post!
Salsa Verde Chicken Tostadas
Ingredients
- 1.25 lbs Boneless Skinless Chicken Thighs (excess fat and cartilage trimmed off)
- 1 tbsp Olive Oil
- 15.7 oz Jar of Salsa Verde
- 2 Roma Tomatoes (deseeded and diced)
- 1 Jalapeño (deseeded and diced)
- 1/2 cup Diced Red Onion
- 1/3 cup Chopped Cilantro
- 1 tbsp Lime Juice
- 1/4 tsp Salt
- 8 Mini Corn Tortillas (about 5 inches in diameter)
- 1 Avocado (diced)
- 1 cup Canned Black Beans (rinsed with water)
- 1 cup Pickled Red Onions (recipe linked in notes)
- 1/2 cup Crema
- 1 cup Crumbled Queso Fresco
- 1-2 Limes (cut into wedges)
Instructions
- Season both sides of the chicken thighs with salt and pepper. Heat a pan with sides over medium high heat. Add in the olive oil. Place the chicken thighs in the pan and sear both sides until they develop a golden brown crust. Once the chicken thighs have seared, pour in the salsa verde. Bring the salsa verde to a boil then reduce the heat so that it is simmering. Cover the pan with a lid and simmer the chicken for about 15 minutes or until is has fully cooked.
- Once the chicken has cooked, remove it from the pan and allow it to cool. When the chicken is at a temperature you can handle, begin shredding the meat using your fingers or two forks. Return the shredded chicken into the pot with salsa verde. Reheat the chicken with the salsa verde if necessary.
- Combine the chopped tomatoes, jalapeños, red onion, cilantro, lime juice, and salt in a medium sized bowl. Mix until the ingredients are evenly distributed and set it aside for later.
- Preheat the oven to 400˚F. Line a sheet tray with aluminum foil and spray it with non-stick spray. Arrange the tortillas in a single layer on the sheet tray. Bake the tortillas for about 10-12 minutes until they are crispy and then remove them from the oven.
- To assemble the tostada, spread about 1/3 cup of shredded chicken onto the crisped tortilla. Top the chicken with about 2-3 tbsp of the tomato mix and black beans. Add a small mound of pickled red onions on top. Finish with a drizzle of crema and a sprinkle of queso fresco. Serve with a lime wedge and enjoy!
