Chili-Lime Chicken Tostada with Pico de Gallo & Chipotle Crema

Chili-Lime Chicken Tostada with Pico de Gallo & Chipotle Crema

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Rated: 1
  • Makes: 4 servings
  • Prep 50 mins
  • Marinate 30 mins
  • Bake About 45 mins
  • Chill up to 3 days
  • Serving Size: 1 tortilla and about 2 cups toppings
  • Carb Grams Per Serving: 41


  • 2 teaspoons finely shredded lime peel
  • 1/4 cup lime juice
  • 2 tablespoons agave nectar
  • 6 cloves garlic, minced (1 tablespoon)
  • 2 teaspoons chili powder
  • 1 1/4 pounds bone-in chicken breast halves, skinned
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/4 cup plain fat-free yogurt
  • 1/4 cup light mayonnaise or salad dressing
  • 2 canned chipotle chile peppers in adobo sauce,* minced (about 1 tablespoon)
  • 1 tablespoon lime juice
  • 1 teaspoon agave nectar
  • 1 recipe Pico de Gallo
  • 4 cups shredded romaine lettuce
  • 1 cup no-salt-added canned black beans
  • 4 corn tortillas
  • Nonstick cooking spray
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup shredded reduced-fat Mexican-style four cheese blend (1 ounce)


  1. For marinade, in a small bowl, combine lime peel, the 1/4 cup lime juice, the 2 tablespoons agave nectar, the garlic, and chili powder. Place chicken in a resealable plastic bag set in a shallow dish. Pour marinade over chicken in bag; turn once to coat chicken. Marinate in the refrigerator for 30 minutes, turning bag occasionally.
  2. Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil. Drain chicken, discarding marinade. Arrange chicken in prepared baking pan. Sprinkle chicken with black pepper and salt. Bake about 45 minutes or until chicken is tender and no longer pink (170 degrees F). When cool enough to handle, remove meat from bone and shred or cut into bite-size pieces. Transfer to an airtight storage container. Cover and seal. Chill for up to 3 days.
  3. Meanwhile, for the chipotle crema, in a small food processor, combine yogurt, mayonnaise, chile peppers, the 1 tablespoon lime juice, and the 1 teaspoon agave nectar. Cover and process until combined. Spoon into an airtight storage container. Cover and seal. Chill for up to 3 days.
  4. Prepare Pico de Gallo. Spoon into an airtight storage container. Cover and seal. Chill for up to 3 days.
  5. To serve, preheat broiler. Shred lettuce. Rinse and drain beans. Place tortillas on a baking sheet. Coat both sides of each tortilla with cooking spray. Broil 4 inches from the heat for 2 to 3 minutes or until crisp and golden brown, turning once halfway through broiling time.
  6. Meanwhile, in a medium nonstick skillet, combine chicken shreds or pieces, black beans, and broth. Cook , covered, over medium-high heat until heated through (165 degrees F), stirring occasionally.
  7. Place tortillas on four dinner plates. Top each tortilla with 1 cup of the shredded romaine, one-fourth of the chicken-black bean mixture, about 1/4 cup of the Pico de Gallo, 2 tablespoons of the chipotle crema, and 1 tablespoon of the cheese.


  • * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Pico de Gallo


  • 1 cup chopped tomatoes
  • 2 tablespoons chopped red onion
  • 2 tablespoons snipped fresh cilantro
  • 1 tablespoon minced fresh jalapeno chile pepper*
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced (1 teaspoon)
  • 1/8 teaspoon salt


  1. In a small bowl, combine chopped tomatoes, chopped red onion, snipped fresh cilantro, minced fresh jalapeno chile pepper*, lime juice, garlic, and salt. Makes about 1-1/4 cups.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 402 cal., 11 g total fat (3 g sat. fat), 82 mg chol., 492 mg sodium, 41 g carb. (8 g fiber, 13 g sugars), 36 g pro.

Diabetic Exchanges

Starch (d.e): 2; Other Carb (d.e): 0.5; Vegetables (d.e): 1; Lean Meat (d.e): 4; Fat (d.e): 0.5;


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