Gluten-Free Chicken Tostadas with Sweet Potato

Ingredients

• 1 boneless skin-on chicken thigh
• ½ tsp salt
• 2 tsp olive oil
• 150 g sweet potato, peeled and cut into small cubes
• 75 g green cabbage, thinly sliced
• 100 g pineapple, cut into thick slices
• 30 g red onion, finely diced
• 8 g fresh cilantro, chopped
• ½ lime, juiced and zested
• 2 corn tostadas, gluten-free
• ¼ tsp ground cumin
• 1 clove garlic, minced

Method

1. Season chicken with salt and cumin, then sear skin-side down until crisp.
2. Turn chicken, add garlic, and cook until it reaches 165°F/74°C.
3. Toss sweet potato with olive oil and roast at 425°F until browned and tender.20 min timer
4. Char pineapple in the hot pan until caramelized, then chop with onion, cilantro, lime zest, and juice.
5. Slice chicken; toss cabbage with pan juices and lime, then pile everything onto tostadas.