With nutrient-dense ingredients and a few skinny additions, these nachos are a nutritious and absolutely delicious choice for a snack, appetizer, or even a meal!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Appetizer, Dinner, Lunch, Snack
Cuisine: Tex-Mex
Keyword: Gluten-Free, High Protein, Kid-Friendly, Quick and Easy
8ouncesboneless and skinless chicken breastschopped small
1purple onionsmall, diced small
1/2cupcorn kernelscanned, fresh, or frozen
1/4cupblack beanscooked
1tablespoonlime juice
1teaspoonground cumin
2teaspoonschili powder
1/4cupcilantrofresh, roughly chopped
4cupstortilla chipsgluten-free, stone ground, unsalted (about 3 ounces)
1cupcheddar cheesefat-free, shredded
1/2cupromaine lettuceshredded
2roma tomatoessmall, diced small
1jalapeno peppersliced into circles
1avocadosmall, pit removed, peeled and sliced
Instructions
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with nonstick spray and set aside.
In a large skillet, heat 1 tablespoon of the olive oil on medium heat. Once hot, add the chicken and cook until cooked through (internal temp reaches 165 degrees Fahrenheit). Remove the chicken from the pan and keep warm.
Remove any liquid from the pan the chicken was cooked in and heat the remaining tablespoon of olive oil on high heat. Once the oil is very hot, add the onion and corn. Cook until the onion and corn begin to lightly char. Stir in the black beans, lime juice, cumin, chili powder, cilantro, and cooked chicken. Mix just until combined and remove from heat.
Lay the tortilla chips on the prepared baking sheet and top with the chicken mixture. Sprinkle the cheese on top of the chicken and bake for 10 minutes or until cheese is melted.
Remove the nachos from the oven and top with lettuce, tomatoes, jalapenos, and avocado. Serve hot and enjoy!