Roasted Zucchini, Onion & Chicken Torta
with Guacamole & Roasted Potato Wedges
Roasted Zucchini, Onion & Chicken Torta
Crispy chicken and roasted vegetables are tucked into a hearty torta, then finished with creamy guacamole and golden potato wedges for a satisfying, flavor-packed meal.
Ingredients
For 2 servings
- 10 ounce Chicken Cutlets
- 2 unit Demi-Baguette
- 1 teaspoon Garlic Powder
- 4 tablespoon Guacamole
- 1 unit Jalapeño
- 13.4 ounce Kidney Beans
- 1 unit Lime
- 2 tablespoon Mayonnaise
- 1 tablespoon Mexican Spice Blend
- ¼ cup Monterey Jack Cheese
- 12 ounce Potatoes
- 1 unit Red Onion
- 1 unit Tomato
- 1 unit Zucchini
Additional Ingredients
- ½ tablespoon Butter
- 1 teaspoon Cooking Oil
- Pepper
- Salt
- ¼ teaspoon Sugar
PDF
DifficultyHard
Prep Time10m
Total Time35m
Calories1130
Protein52g
Carbs125g
Fat45g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥚Eggs🥛Milk🌱Soy🌾WheatSwaps and substitutions
Swap the chicken for seasoned mushrooms, jackfruit, or extra beans to make it vegetarian while keeping the hearty filling. For egg-free or dairy-light needs, use an egg-free mayo and skip the cheese, or choose a gluten-free roll or bun instead of wheat bread.
What to serve with it
Serve with a crisp cabbage slaw or simple green salad to add freshness and crunch beside the warm torta and wedges. For a bigger meal, pair it with extra beans or a cup of black bean soup and a citrusy drink.
