Tostadas with avocado, beets and chicken

boneless chicken recipes

Ingredients boneless chicken recipes

    250 g (1/2 lb) semi-boneless chicken breast without skin
    2 avocados, means
    15 ml (1 tbsp.) Lime juice
    (1/2 tsp.) 2.5 ml cumin, ground
    1 jalapeño pepper, minced
    375 ml (1 1/2 cup) beets, peeled and grated
    8 shells corn tostadas
    1 or 2 red onions, sliced ​​into 8 slices of 0.7 cm (1/4 inch) thick
    8 cilantro sprigs, for garnish


    Place chicken breasts in a small saucepan and cover with cold water. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until chicken is cooked through. Remove chicken from water and cool. Shred the meat and set aside. (You can also use leftover chicken for this recipe.)

    Cut the avocado in half and keep the cores. Remove the pulp with a spoon and puree with a fork. Stir in lime juice, cumin, jalapeno and cores to make a guacamole about 500 ml (2 cups). Book. Grate the beets for 375 ml (1 1/2 cup) and set aside.

    To assemble tostadas, spread 45 ml (3 tbsp. Tablespoons) of guacamole on each tostada leaving an edge of 1.25 cm (1/2 inch). Add 30 ml (2 tbsp. Tablespoons) each chicken and beetroot. Top each tostada with two slices of red onion and cilantro.


    Preparation time: 20 min
    Cooking time: 20 min
    Makes: 4 servings