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Marinated Greek Chicken Tostadas

5 from 3 votes
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  • 1 pound boneless, skinless chicken breasts, cut into chunks
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 1/2 tablespoons fresh dill
  • 2 garlic cloves, minced
  • the juice of 1 lemon
  • 1 batch of whipped feta
  • 4 small corn or flour tortillas
  • 1 tablespoon of olive oil
  • 1 pint grape tomatoes, halved
  • 1/2 sweet onion, diced
  • 1/2 cup chopped, marinated artichokes
  • 1/3 cup kalamata olives, pitted and chopped
  • 1 teaspoon freshly chopped dill,
  • crumbled feta for serving
  • lemon wedges


  • A few hours (or even the night) before, add chicken to a baking dish or ziplock bag. Sprinkle with salt and pepper. Whisk together olive oil, lemon juice, vinegar, garlic and dill. Pour over chicken, stick in the fridge and let marinate.
  • Cook chicken however you’d like – I simply add mine (discarding the marinade) to a skillet oven medium heat and cook until golden, about 10 minutes. In a large bowl, combine tomatoes, onions, artichokes, olives and dill. Add a drop of olive oil or lemon juice and toss to coat. Season if desired.
  • When getting ready to serve, heat another skillet over medium heat. Add olive oil about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.
  • To assemble tostadas, spread a bit of whipped feta on each crisp tortilla. Add chicken on top then cover with the tomato and artichoke mixture. Top with some extra feta. Hummus makes a nice addition too.

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