Name: Chipotle Chicken with Pineapple Tostada by The Defined Dish
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 2 c small diced fresh pineapple; ¼ c finely diced red onion; 1 tbsp finely diced jalapeño; 2 tbsp fresh lime juice (1 lime); 1 garlic clove, minced; 1 tbsp finely chopped fresh cilantro leaves; 1 tsp avocado oil; ½ tsp kosher salt; 2 tbsp avocado oil; 2 lbs ground chicken thighs; 2 tsp chipotle chili powder; 1 tsp kosher salt; ½ tsp freshly ground black pepper; ¼clow-sodium chicken broth; 1 tbsp tomato paste; 6 Cassava Flour Tortillas; 2 avocados, mashed; ½ c shredded purple cabbage; ¼ c chopped fresh cilantro leaves

Ingredients

2 c small diced fresh pineapple
¼ c finely diced red onion
1 tbsp finely diced jalapeño
2 tbsp fresh lime juice (1 lime)
1 garlic clove, minced
1 tbsp finely chopped fresh cilantro leaves
1 tsp avocado oil
½ tsp kosher salt
2 tbsp avocado oil
2 lbs ground chicken thighs
2 tsp chipotle chili powder
1 tsp kosher salt
½ tsp freshly ground black pepper
¼clow-sodium chicken broth
1 tbsp tomato paste
6 Cassava Flour Tortillas
2 avocados, mashed
½ c shredded purple cabbage
¼ c chopped fresh cilantro leaves

gluten free grain free soy free tortillas

Prep Time:

25 minutes

Cook Time:

10 minutes

Servings

6

Rated 3.3 stars by 25 users

As @defineddish-lifers, we were thrilled to have Alex Snodgrass back in our kitchen. We made tostadas from her new cookbook and got insider info on what her current favorite restaurant in Austin is––hint: it’s one of our family’s favorites too! Her cookbook, filled with 100 easy weeknight meals, is available for pre-order NOW and will be on shelves on December 31. All of the recipes are #Whole30 or #Paleo, or easily modified to be, and packed with plenty of salud y sabor!

Ingredients

2 c small diced fresh pineapple
¼ c finely diced red onion
1 tbsp finely diced jalapeño
2 tbsp fresh lime juice (1 lime)
1 garlic clove, minced
1 tbsp finely chopped fresh cilantro leaves
1 tsp avocado oil
½ tsp kosher salt
2 tbsp avocado oil
2 lbs ground chicken thighs
2 tsp chipotle chili powder
1 tsp kosher salt
½ tsp freshly ground black pepper
¼clow-sodium chicken broth
1 tbsp tomato paste
6 Cassava Flour Tortillas
2 avocados, mashed
½ c shredded purple cabbage
¼ c chopped fresh cilantro leaves

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Ingredients

2 c small diced fresh pineapple
¼ c finely diced red onion
1 tbsp finely diced jalapeño
2 tbsp fresh lime juice (1 lime)
1 garlic clove, minced
1 tbsp finely chopped fresh cilantro leaves
1 tsp avocado oil
½ tsp kosher salt
2 tbsp avocado oil
2 lbs ground chicken thighs
2 tsp chipotle chili powder
1 tsp kosher salt
½ tsp freshly ground black pepper
¼clow-sodium chicken broth
1 tbsp tomato paste
6 Cassava Flour Tortillas
2 avocados, mashed
½ c shredded purple cabbage
¼ c chopped fresh cilantro leaves

Directions

To make the tortillas, preheat the oven to 350°F and line a baking sheet with parchment paper

Place the tortillas in a single layer on the prepared baking sheet

Lightly spray the tops of the tortillas with nonstick cooking spray

Bake for 8 to 10 minutes, or until golden brown and crisp

To make the salsa, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil, and salt in a medium bowl

Refrigerate until ready to serve, up to 5 days

To make the chicken, heat the avocado oil over medium-high heat, in a large skillet

Add the ground chicken, chipotle chili powder, salt and

pepper

Cook the chicken, breaking up the meat with the back of spoon, until it is brown, (~7 mins)

Drain off any excess fat from the pan, if necessary

Reduce the heat to medium and add the chicken broth

tomato paste and stir to combine

Continue to cook for ~2 more minutes

Remove from heat and

cover to keep warm until ready to serve

To assemble, spread the mashed avocado on top of each crisp tortilla

Sprinkle with shredded cabbage and

a big scoop of chipotle chicken

Top with the salsa and

a sprinkle of cilantro

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