Peri Peri Chicken Pepper Tostada Stack recipe

Name: Peri Peri Chicken Pepper Tostada Stack
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican-Inspired
Ingredients: 2 breasts Peri Peri Chicken Breast; 1 Red Pepper; 1 Green Pepper; 2 Tomato; 2 Eggs; 4 Tortillas

Crisp, layered tostadas are topped with smoky peri peri chicken, sweet peppers, tomatoes and a fried egg. The result is a colourful, lively plate with plenty of texture.

25 min · Medium · Mexican-Inspired Jump to method

Ingredients

2 servings

2 breasts Peri Peri Chicken Breast
1 Red Pepper
1 Green Pepper
2 Tomato
2 Eggs
4 Tortillas

Nutrition	Per serving
Calories	499 kcal
Protein	36 g
Carbohydrates	46 g
Fat	19 g
Saturated fat	5.1 g
Fibre	8.2 g
Sugar	8.4 g
Sodium	780 mg

Why this works

A fairly balanced, protein-rich meal with moderate carbohydrates and fat; the peppers and tomatoes add useful fibre and micronutrients, though the peri-peri seasoning and tortillas can push sodium and refined carbohydrate higher depending on the brand.

High-quality protein. Chicken and eggs provide a substantial amount of complete protein, supporting muscle repair and satiety.

Vitamin C and antioxidants. Red and green peppers plus tomatoes contribute vitamin C and carotenoids, which support immune function and antioxidant protection.

Sodium caution. Peri-peri chicken and tortillas can add meaningful sodium, so the total may be higher if the chicken is pre-marinated or the wraps are salted.

Method

Slice the red pepper, green pepper and tomatoes into small pieces.
Cut the peri peri chicken breast into strips and cook in a hot pan until heated through.
Add the peppers and tomatoes and cook for 5-6 minutes until softened.
Warm the tostadas if using.
Fry the eggs in a separate pan until the whites are set.
Top each tostada with the chicken and pepper mixture, then finish with a fried egg.
Serve immediately.

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