By JJ Virgin

Chicken Tostadas

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April 24, 2017

Meet the anti-inflammatory version of a Tex-Mex favorite: Chicken Tostadas. This healthy recipe is gluten-free, dairy-free, corn-free, and totally delicious!

  • Prep: 25 mins
  • Cook: 15 mins
  • Yields: 1 tostada

Ingredients

1 pound boneless, skinless chicken breast

4 Siete Cassava and Coconut Tortillas

6 tsp avocado oil, divided

1 (16-oz) can organic refried black beans

1 cup onion, diced

2 cloves garlic, minced

1/2 cup red bell pepper, finely chopped

1/2 cup green bell pepper, finely chopped

¼ cup canned diced tomatoes

2 piecesor 2 tbsp canned diced chipotle peppers

1/2 tsp ground cumin

1 tbsp chopped fresh cilantro

1 tbsp lime juice

1/2 tsp sea salt

1 avocado, sliced

For the Lemon Coconut Cream:

½ cup canned coconut cream or milk (refrigerated one night before)

1 tsp lemon zest

1 tbsp lemon juice

½ tsp salt

Directions

1Preheat the oven to 400°F. Sear chicken breast and 1 tsp of avocado oil in a sauté pan on medium heat. Cook for 5 to 7minutes on each side. Add ¼ cup water to the pan, turn down heat to low, cover with lid and cook for 10 to 15 minutes. Take out of pan and rest on a plate.

2Make the coconut cream. Open can of coconut cream or milk and scoop out top thick layer into a bowl. Add lemon zest, juice, and salt. Use a whisk or fork to mix. Place is refrigerator until ready to use.

3Heat the remaining 3 tsp oil in a large non-stick skillet over medium-high heat. Add the onion, garlic, and bell peppers. Cook, stirring occasionally until slightly softened, 5 to 6 minutes. Add the diced tomatoes,cumin, and chipotle pepperscook for 5 more minutes. Remove from the heat.

4Shred the chicken. Then add chicken, cilantro, lime juice and salt to the pan with tomato and pepper mix. Mix combination well.

5Open the can of refried beans and place in a small saucepan on low heat, mashing and mixing them until they have a smooth texture. Turn off heat and set aside.

6Brush the top of the tortillas with 2 tsp of the oil and cut them in quarters. Place the tortilla pieces in a single layer on a large baking sheet. Bake until lightly browned and crisp, 6 to 7 minutes. Remove from the oven and spread the top of the tortilla pieces with the refried beans.

7Place chips and beans on a platter and top with chicken mixture, avocado slices, and serve with Lemon Coconut Cream.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014


Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

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Nutrition Facts

Calories525
Protein32g
Sugar6g
Total Fat25g
Total Carbohydrates43g
Dietary Fiber12g