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