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This chicken tostadas recipe is delicious, easy, and customizable. AKA, it’s the perfect dinner for everyone at your table. It’s high in protein, gluten-free, and it’s made in just 30 minutes. Lesley Téllez takes us through this delicious recipe step-by-step, giving us her expert Chef Hacks along the way. Check out the full recipe below! #tostadas #highproteinrecipe #wellandgood
Chicken Tostadas with Refried Beans and Tangy Slaw
Serves 4-6
INGREDIENTS:
1/2 small cabbage
1 carrot, grated
1 handful cilantro, coarsely chopped (leaves and stems)
1 tablespoon apple cider vinegar (or Rancho Gordo’s pineapple vinegar)
3 tablespoons olive oil
2 teaspoons kosher salt
1 lb. boneless, skinless chicken thighs
1/4 teaspoon ground black pepper
1 peeled garlic clove
1/4 small white or yellow onion
1 (11.4 oz) package tostadas
1 (15.5-ounce) can black beans, rinsed and drained
1/2 to 3/4 teaspoon ground cumin
For garnish:
1 lime, quartered
Hot sauce of choice
1 (14-ounce) container Mexican crema
DIRECTIONS:
1. Preheat the oven to 425F
2. Cut cabbage in half and slice thinly. Place in a bowl with the grated carrot and chopped 3. cilantro.
4. Salt everything generously and toss to combine.
5. In a small cup or bowl, whisk together 1 tablespoon olive oil and the pineapple or apple cider vinegar. Pour over the slaw and toss again to combine. Cover the slaw with an airtight lid and chill in the refrigerator while you finish the remaining items.
6. Place the chicken thighs in a medium bowl and add 1 tablespoon olive oil, 1 teaspoon kosher salt, and the ground black pepper, and mix until the meat is evenly coated
7. Arrange the meat on the baking sheet and bake until tender and browned at the edges, about 20 minutes.
8. While the meat cooks, heat the remaining 1 tablespoon olive oil (or any other neutral cooking oil) in a medium frying pan, over medium heat. When hot, add the peeled garlic clove and onion wedge and cook until blistered and golden brown, about four minutes.
9. Add the drained beans in one quick pour, along with a 1/2 cup of water. (Lower the flame if the beans start to jump and splatter too much.)
10. Mash the beans until they’re half smooth, half lumpy, adding more water if the beans look too pasty or dry.
11. Stir in the cumin and salt to taste and reduce heat to low.
12. Cover and cook for five minutes, stirring once or twice to make sure they don’t stick.
13. Once the chicken is done, let it cool for a few minutes, then chop it into small, bite-size pieces.
14. To prepare tostadas, place one tostada on a plate and add a slather of refried beans. Top with chicken and a hefty serving of the chilled slaw. (I like my slaw to completely swallow the tostada.) Garnish with dollops of crema, a spritz of lime and a drizzle of hot sauce.
Check out Lesley here: https://www.instagram.com/lesleytellez/
Subscribe to Well+Good’s channel for more healthy recipes here: https://www.youtube.com/c/Wellandgood
Need more delicious, easy, healthy recipes? Check these out:
Veggie Bolognese: https://www.youtube.com/watch?v=262AiaQGqFo
Vegan beef bourguignon: https://www.youtube.com/watch?v=XszETW6q9go
Gluten-free pasta with kale: https://www.youtube.com/watch?v=8olkzuEZw0M
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