Ingredients
1 lb. Chicken Breast
1 can Black Beans, rinsed and drained
3/4 bag Tortilla Chips
1 tablespoon Olive Oil
1 small Onion, finely chopped
1/2 Sweet Potato, diced
3 cloves Fresh Garlic, minced
1 teaspoon Cumin
1 teaspoon Salt
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
2 cups Shredded Mexican Cheese (or low-fat cheese for a lighter option)
Toppings
Greek Yogurt (high-protein alternative to sour cream)
Guacamole
Fresh Cilantro, chopped
Green Onions, sliced
Avocado, diced
Salsa
Lime wedges
Instructions:
For the Chicken
1. Prepare the Chicken: In a large pot or skillet, place the chicken breast and season with
salt and pepper. Cover with about 1 inch of water. Bring to a boil, then reduce to a simmer.
Cook until the internal temperature reaches 165°F (75°C), about 15-20 minutes. Remove
from heat, shred the chicken using two forks or a mixer, and set aside.
For the Nachos
1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium
heat. Add the chopped onion, diced sweet potato, and minced garlic. Sauté until the
vegetables are caramelized and tender, about 8-10 minutes.
3. Combine Chicken and Seasonings: Add the shredded chicken to the skillet with the
vegetables. Allow to brown slightly, then stir in cumin, garlic powder, salt, and chili
powder. Pour in 3/4 cup of water and simmer until the liquid reduces and thickens, about
5-7 minutes. Gently fold in the black beans and heat through.
4. Assemble the Nachos: Line a sheet pan with foil or parchment paper. Spread the tortilla
chips evenly across the pan and sprinkle half of the shredded cheese over the top. Layer
the chicken and vegetable mixture over the chips, then top with the remaining cheese.
5. Bake: Place the sheet pan in the preheated oven and bake until the cheese is melted
and bubbly, about 5-7 minutes. Serve
Add Toppings: Remove from the oven and finish with your favorite garnishes: Greek yogurt,
guacamole, fresh cilantro, sliced green onions, diced avocado, salsa, and lime wedges.
Serves: 4
Protein: 34g
Calories: 575