Crispy Paprika Chicken Skin Tostadas on Grilled Zucchini Rounds

Who needs corn tortillas when zucchini rounds can be grilled until golden and sturdy enough to hold a hearty pile of smoky shredded chicken? This low-FODMAP take on tostadas swaps out the usual onion, garlic, and grain-based shells for a lighter, crunchier base, while still delivering all the bold, smoky, citrusy flavor you want in a handheld lunch. Chicken thighs are seasoned with a garlic-free, onion-free smoked paprika rub, grilled until juicy and lightly charred, then shredded and tossed with a bright lime-paprika drizzle. The zucchini rounds are grilled on both sides until they pick up deep char marks and turn tender-crisp, giving you a sturdy, gluten-free base that won't fall apart under the toppings. A sprinkle of fresh parsley and a squeeze of lime at the end keeps everything tasting fresh and vibrant. These tostadas come together in well under an hour and make a satisfying, gut-friendly lunch that doesn't skimp on crunch or flavor, perfect for anyone following a low-FODMAP elimination phase who still craves taco night.

Ingredients

• 1.5 lbBoneless skinless chicken thighs, trimmed of excess fat
• 2 tspsmoked paprika
• 1 tspground cumin
• 3 tbspGarlic-infused olive oil, divided; garlic-infused oil is low-FODMAP
• 1 tspsalt
• 0.5 tspblack pepper
• 3 mediumzucchini, sliced into 1/2-inch rounds
• 3 tbsplime juice, freshly squeezed, divided
• 0.25 cupfresh parsley, chopped
• 4 wedgeslime wedges, for serving

Method

1. In a mixing bowl, combine the chicken thighs with smoked paprika, ground cumin, 2 tablespoons of garlic-infused olive oil, salt, and black pepper. Toss to coat evenly.
2. Preheat the grill or grill pan to medium-high heat.
3. Grill the seasoned chicken thighs for 5-6 minutes per side, until cooked through and lightly charred, with an internal temperature of 165°F. 10:00
4. Remove the chicken from the grill and let it rest for 5 minutes before shredding with two forks. 5:00
5. While the chicken rests, brush the zucchini rounds on both sides with the remaining 1 tablespoon of garlic-infused olive oil.
6. Grill the zucchini rounds for 2-3 minutes per side until tender and golden with char marks, sturdy enough to hold toppings. Transfer to a plate. 4:00
7. In a small bowl, whisk together 2 tablespoons of lime juice with any remaining smoked paprika spice mix to make a smoky lime drizzle.
8. Toss the shredded chicken with the remaining 1 tablespoon of lime juice to brighten the flavor.
9. Arrange the grilled zucchini rounds on a serving platter and top each with a generous portion of shredded paprika chicken.
10. Drizzle the smoky lime mixture over the tostadas, sprinkle with fresh chopped parsley, and serve immediately with lime wedges on the side.