3.24 29 Ratings

Chipotle Chicken with Pineapple Tostada by The Defined Dish

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

gluten free•
grain free•
soy free

10 min

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

Products Used

Grain Free Cassava Flour Tortillas

Directions

Step 1
To make the tortillas, preheat the oven to 350°F and line a baking sheet with parchment paper
Step 2
Place the tortillas in a single layer on the prepared baking sheet
Step 3
Lightly spray the tops of the tortillas with nonstick cooking spray
Step 4
Bake for 8 to 10 minutes, or until golden brown and crisp
Step 5
To make the salsa, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil, and salt in a medium bowl
Step 6
Refrigerate until ready to serve, up to 5 days
Step 7
To make the chicken, heat the avocado oil over medium-high heat, in a large skillet
Step 8
Add the ground chicken, chipotle chili powder, salt and
Step 9
pepper
Step 10
Cook the chicken, breaking up the meat with the back of spoon, until it is brown, (~7 mins)
Step 11
Drain off any excess fat from the pan, if necessary
Step 12
Reduce the heat to medium and add the chicken broth
Step 13
tomato paste and stir to combine
Step 14
Continue to cook for ~2 more minutes
Step 15
Remove from heat and
Step 16
cover to keep warm until ready to serve
Step 17
To assemble, spread the mashed avocado on top of each crisp tortilla
Step 18
Sprinkle with shredded cabbage and
Step 19
a big scoop of chipotle chicken
Step 20
Top with the salsa and
Step 21
a sprinkle of cilantro