Chile Chicken Nachos

Macros / Serving Size

Protein 33 g | Fat 17 g | Carbs 56 g

% Calories of Macros / Serving Size

Calories 508 | Protein 26 % | Fat 30 % | Carbs 44 %

Nutrients / Serving Size

Fiber 7 g | Sodium 565 mg | Sat. Fat 4 g

Ingredients (serves 6)

• 1 lb. boneless, skinless chicken breast
• 1 can chopped jalapeños, drained and reserved
• 1 half can corn, drained
• 1 half can pinto/red beans, drained
• 1 tsp. cayenne pepper
• 2 tablespoons freshly chopped cilantro (optional)
• 20 whole grain tortilla chips
• 1/3 cup shredded cheese
• Handful fresh baby spinach leaves, torn into smaller pieces
• ½ cup non-fat Greek yogurt
• Salsa

Directions

1. Preheat the oven to 350 degrees F.
2. Slice the chicken in half, lengthwise.  Begin cooking the chicken in a frying pan.  Pore the reserved jalapeno juice on the chicken while cooking.  
3. As the chicken is cooking, line a baking sheet with tin foil and evenly distribute the chips then top with a layer of spinach.
4. Once the chicken is fully cooked, put it on a plate and use two forks to shred the chicken.
5. Layer with the beans and corn, the chicken, jalapeños, and top with the cheese.  
6. Sprinkle the cheese with the cayenne pepper, red pepper flakes and chopped cilantro.
7. Put the nachos in the oven and bake for 10 minutes.
8. Garnish with the Greek yogurt and salsa.

Note

• Nutrition analysis is based on the rinsing and draining of the pinto beans and use of standard tortilla chips.  To decrease the fat and/or sodium content, considering using low-fat, unsalted, and/or multigrain chips.  Sodium and fat content can also be lowered using lower fat and low-sodium cheese.