When I first heard about Foster Farms’ Organic and Simply Raised products, I was interested. Then I heard they were available in California, Oregon and Washington; I was excited. Finally, they wanted me to try out the product and share it with you all. Of course, I totally jumped on board. I’m always on the hunt to put fresh food on my family’s dinner table.
My local grocery store carries the Foster Farms Simply Raised chicken thighs, legs and breasts. The fact that they are Simply Raised truly excites me. The first thing that caught my eye on the package was there is “no antibiotics ever.” You can add hormones and steroids to that list too! I feel good feeding something to my kids that is 100% natural and vegetarian fed. It doesn’t get much better than that.
Growing up on the West Coast, I love that all of Foster Farms Chicken is locally grown by a family owned business that has been operating since 1939, so they obviously know what they’re doing. The other benefit is that it’s American Humane Certified. I’m sure not every chicken producer can say that.
After purchasing some Foster Farms Simply Raised Chicken Breast, I set off to find a light but tasty and quick meal. I couldn’t find the perfect dish, so I took a little from everything and came up with these delicious Chicken and Vegetable Tostadas. They were fast, easy and tasted amazing!
*All measurements are approximate, adjust to your personal preference*
You will need:
- 2 teaspoons Canola Oil
- 1 teaspoon Ground Cumin
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 pound Foster Farms Simply Raised Chicken Breast
- 1 cup Corn Kernels
- 1 cup of chopped Zucchini Squash
- 1/2 cup of Salsa Verde
- 3 tablespoons chopped Cilantro
- 8 (4 inch) Flour Tortillas
- Cooking Spray
- Monterery Jack Cheese (as little or as much as you’d like)
Start off by preheating your broiler that way it’s ready for the tortillas when it comes that time. Before I began, I cut up my Foster Farms Simply Raised Chicken Breasts into small strips. Heat up the canola oil in a pan. Combine the cumin, salt and black pepper. Sprinkle the mixture on the chicken pieces. By this time, your oil should be ready to add the seasoned chicken strips.
Sauté for about three minutes. At that time, add your zucchini squash and corn to the chicken. Sauté a few more minutes or until your chicken is thoroughly cooked.
Once your chicken is cooked, stir in the salsa verde and two tablespoons of the cilantro. You can save the rest to garnish your food when it’s ready to serve.
Your broiler will be nice and hot by this time. Place a couple of the tortillas on a baking sheet and lightly spray with cooking oil. Put them in the broiler for 2-3 minutes or until golden brown. Remove them from the oven then add some chicken and vegetables. Sprinkle with your desired amount of monterey jack cheese and pop it back in the oven for about two minutes or until your cheese is melted.
Once it’s done, garnish with a bit of cilantro and whatever else you like. We love jalapenos and decided to add some for a little more spicy flavor. It was perfect.
When all was said and done, we served it just like it was with a side of rice and beans. All of this only took me 30 minutes from preparation to on the plate and ready to eat!
This post is sponsored by Foster Farms®, the opinions expressed are my own.