Grilled Chicken Tostadas

Marinade:

1/2 cup fresh lime juice

1/4 cup soy sauce

1/4 cup olive oil

1 TBSP honey (or agava)

2 tsp minced garlic

1-1/2 tsp chili powder

Tostadas:

6 boneless, skinless chicken thighs

8 small corn tortillas

1-1/2 cups shredded monterey jack cheese (2% fat)

1-1/2 cups shredded lettuce

Optional toppings:

black beans, salsa, guacamole or avocado slices,

sour cream, cilantro, green onions, tomatoes

Combine marinade ingredients and place chicken thighs in to marinade. Refrigerate it for at least 4 hours stirring occasionally. Remove meat from fridge about 20 minutes before you want to start grilling. Grill the chicken on a hot grill until it is no longer pink inside; discard marinade. Let the chicken rest for about 5 minutes before slicing into 1/2 inch strips. Lightly brush both sides of tortillas with olive oil (or use pam olive oil spray, away from the grill!) Grill them on each side until they turn slightly brown, about one minute. Sprinkle each hot tortilla with 1 tbsp of cheese. To serve, layer the tortillas with lettuce, chicken strips, any additional cheese, and any toppings. YUMMY!

Just balance the protein in the meat and beans with the carbs. in the marinade and in your tortillas. I estimate the marinade may add 30 calories and 3 carbs to each serving.

Thanks Kathryn, Great Recipe!