Chili Roasted Red Pepper Chicken Tostada

A spicy and savory chili roasted red pepper chicken tostada that's crispy, flavorful, and perfect for a quick meal.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 375°F (190°C). Lightly drizzle the chicken breast with olive oil, ensuring it is evenly coated. This helps the spices adhere and keeps the chicken moist. Sprinkle the chili powder generously on both sides for a spicy, smoky flavor. The chicken should be seasoned until evenly coated with no patches left bare.
2. 2.
   Place the seasoned chicken in a baking dish and roast in the oven for approximately 20 minutes. Roast until it reaches an internal temperature of 165°F (74°C). You'll want the chicken to be thoroughly cooked but still juicy. If you notice it's browning too fast, lower the heat slightly or cover with foil to avoid drying out.
3. 3.
   As the chicken approaches completion, heat the corn tostada shell in a non-stick skillet over medium heat. This will make it extra crispy. Watch closely to prevent burning, flipping occasionally for an even texture.
4. 4.
   While the chicken rests for a couple of minutes, gently warm the roasted red peppers in the same skillet. This releases their subtle sweetness and complements the chili spice of the chicken.
5. 5.
   Thinly slice the rested chicken and arrange it on top of the crispy tostada shell. Layer the roasted red peppers over the chicken. For a final touch, drizzle with any remaining pan juices from the chicken, adding extra flavor to the dish.