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Chicken Tostada

Chicken Tostada
60 MINUTES
This mouthwatering ketogenic recipe combines tender chunks of chicken with a crispy tostada shell and an array of fresh toppings. The juicy chicken is cooked to perfection and seasoned with a tantalising blend of herbs and spices, delivering a bold and zesty flavour. The tostada base offers a satisfying crunch, adding texture to every bite. Top it all off with a dollop of sour cream, diced avocado, and a sprinkle of shredded cheese for a delicious explosion of flavours and textures. This dish offers a perfect balance of protein, healthy fats, and fibre, making it an excellent choice for those following a ketogenic diet.
Ingredients:
 
4 pinches Chinese Five Spice
 
1 pinch Chilli Powder
 
0.5 tbsp Soy Sauce
 
2 pinches Erythritol
 
2 tbsp Olive Oil
 
2 pinches Salt
 
2 pinches Ground Black Pepper
 
1 clove Garlic Cloves
 
5g Ginger
 
2 tsp Rice Wine Vinegar
 
180g Chicken Thighs
 
25g Tomatoes
 
0.5 tbsp Parsley
Nutritional Information
702
Calories
15g
Carbs
58g
Fat
35g
Protein
Instructions:
1.

Preheat an oven to 180°C

2.

In a bowl, combine salt and ground black pepper, Chinese five spice, and chilli powder (optional)

Mix well and set aside

3.

Carefully pull chicken skin off the thigh

The easiest way to do this is to manoeuvre the thumb in between the chicken skin and meat

4.

Snip the chicken skin with scissors

Trim the chicken skin using a knife or cutters into bite-sized portions

The chicken skin will shrink, so make allowances

Season generously with the prepared seasoning

5.

Layer a baking sheet tray with parchment paper, chicken skin, and then an additional layer of parchment paper

Place an additional baking sheet on top of the final layer of parchment paper

This ensures that the chicken skin will not stick or curl while baking

6.

Bake the chicken skin for 30-35 min or until crispy

Remove the chicken skin from the oven and set it aside to cool

7.

In the instant pot, add skinned chicken with garlic, ginger, tamari, rice vinegar, erythritol, salt, and the remaining seasoning

Set the instant pot to manual high for 30 min

Perform a manual release when it’s done, then turn off the instant pot and let the chicken cool just long enough to handle

8.

Shred chicken and set aside

9.

Preheat a pan on the stove and add olive oil

Add shredded chicken and cook to give it some colour, for 2-3 min

10.

To serve, top spiced crispy chicken skin with shredded chicken, chopped tomato, and parsley

Enjoy!