Healthier Chicken Nachos

This is a lightened up version of a game day classic. By keeping the chicken breast and wide array of toppings, you’re still getting all the flavor of the nachos you love. No one will ever know you used reduced-fat cheese, sour cream, and baked tortillas! Tip: If you don’t have time to bake the chicken breast, meat from a store bought rotisserie chicken will work just as well.

Healthier Chicken Nachos
Healthier Chicken Nachos

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • Chicken:

  • 4

    (5-oz.) boneless, skinless chicken breasts

  • 1

    Tbsp. olive oil

  • 1

    Tbsp. chili powder

  • 2-1/2

    tsp. paprika

  • 2-1/4

    tsp. ground cumin

  • 1-1/4

    tsp. onion powder

  • 1-1/4

    tsp. garlic powder

  • 3/4

    tsp. cornstarch

  • 1-1/2

    tsp. dried oregano

  • 1

    tsp. kosher salt

  • Nachos:

  • 1

    (14.5-oz.) bag baked or trans fat-free tortilla chips

  • 1

    (8-oz.) package reduced-fat sharp cheddar cheese, shredded

  • 4

    scallions, sliced into rings

  • 1

    (2.5 oz.) can sliced olives, drained

  • 1

    cup frozen corn, defrosted

  • 1-1/2

    cups canned black beans, drained and rinsed

  • 1-1/2

    cups fresh tomato, chopped

  • Fat-free or reduced-fat sour cream, for garnish

  • Salsa, for garnish

Directions

Directions: Preheat the grill to medium to prepare the chicken. Pour the oil into a shallow mixing bowl; set aside. Combine the cornstarch and spices in a separate shallow mixing bowl; set aside. Dredge the chicken in the oil, coat it in the spices, then place it on the preheated grill, grilling for 8 – 10 minutes on each side, or until no longer pink. Remove the chicken from the grill and set it aside to cool. When cool, shred the chicken into pieces and refrigerate until you're ready to build nachos. Preheat the oven to 350°F to prepare the nachos. Spread the tortilla chips out in an even layer on a baking sheet. Sprinkle 1/2 the shredded cheese over the chips, then sprinkle the scallions, olives, corn, beans, tomatoes and shredded chicken evenly over the cheese and chips. Top with the remaining cheese and bake for 20 – 25 minutes, or until the cheese is melted. Serve with the salsa and fat-free or reduced-fat sour cream.

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