Ingredients Meat & Poultry Chicken Chicken Breast Recipes Grilled Chicken Tostadas 3.6 (17) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: WILLIAM MEPPEM Prep Time: 15 mins Total Time: 30 mins Servings: 4 This healthy take on chicken tostadas is delicious and easy to prepare. Ingredients 4 boneless and skinless chicken breast halves 8 corn tortillas (6 inches each) For the Seasoning ¼ cup freshly squeezed lime juice ¼ cup extra-virgin olive oil, plus more for brushing 1 teaspoon coarse salt, plus more for seasoning ¼ teaspoon freshly ground pepper, plus more for seasoning 2 red onions, sliced into ½-inch-thick rounds For the Topping Chopped lettuce, sliced tomatoes and avocados, fresh cilantro, and sour cream, for serving Directions Preheat oven to 375 degrees, with rack in center. Between two sheets of waxed paper, pound chicken breasts with a meat pounder until about 1/2 inch thick. Transfer chicken to a resealable plastic bag. Add lime juice, oil, salt, and pepper; refrigerate. Place tortillas on a baking sheet. Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10 to 12 minutes. Remove from oven; set aside to cool. Heat a grill or grill pan over medium-high heat. Remove the chicken from refrigerator; discard marinade. Grill chicken until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes; cut into strips. Brush onions with oil; grill until browned, about 3 minutes per side. Serve the tortillas topped with lettuce, tomatoes, avocados, chicken, onions, cilantro, and sour cream. Rate it Print