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Chicken Tostadas with Sweet Potato and Cilantro Salsa

Crisp-edged chicken and tender sweet potato make a hearty tostada, finished with a fresh cilantro and green pepper salsa.

Fits Celiac, Hashimoto's, PCOS and 12 more diets

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Chicken Tostadas with Sweet Potato and Cilantro Salsa
30 mintotal
1servings
10ingredients

Ingredients

  • 150 g boneless skin-on chicken thigh
  • 180 g sweet potato, peeled and cut into small cubes
  • 100 g green cabbage, thinly sliced
  • 2 gluten-free corn tortillas
  • 1 tbsp olive oil
  • ¼ tsp salt
  • 10 g fresh cilantro, leaves and tender stems
  • 50 g green bell pepper, seeded and chopped
  • 1 tbsp lime juice
  • 1 tbsp water

Method

  1. Salt the chicken, then sear skin-side down until deeply golden.
  2. Turn chicken; add sweet potato and water, cover until tender.15 min timer
  3. Blend cilantro, green pepper, lime juice, and water into salsa.
  4. Set chicken aside; sauté cabbage until softened, then warm tortillas.5 min timer
  5. Slice chicken, pile onto tortillas with sweet potato and cabbage; spoon salsa over.

Why it works

  • Celiac disease: Gluten-free corn tortillas and no wheat-based sauces keep the tostadas simple.
  • Wheat allergy: Gluten-free corn tortillas hold the chicken, sweet potato and cabbage.
  • Gluten-free: Gluten-free corn tortillas and fresh ingredients keep wheat, barley and rye out.
  • No pork: Chicken is the only meat in these tostadas.

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More Celiac recipes

This recipe also fits: Hashimoto's recipes, PCOS recipes, Anti-inflammatory recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, Diabetes recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Low-GI recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes, Gluten-free Mexican recipes.