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Easy Chicken Nachos Recipe

This Easy Chicken Nachos recipe is a delicious Mexican-inspired meal that can be made even faster if you have some leftover cooked chicken on hand. It takes just 30 minutes to prepare this healthy and delicious recipe.

Feel free to amend the chicken nachos recipe to suit your family’s tastes. Switch the kidney beans for chickpeas, leave out the chicken and add leftover roast beef or lamb instead (or make it vegetarian), and even add some chilli if you like a bit of heat.

Chicken-Nachos-Recipe

Easy Chicken Nachos Recipe

Serves: 4
Prep time: 5 mins
Cook time: 25 mins

Easy Chicken Nachos Recipe Ingredients:

  • 200 grams tinned kidney beans
  • 200 grams chicken breast fillets
  • 2 tsp extra virgin olive oil (10 mls)
  • 1 red capsicum, diced (100 grams)
  • 400 grams tinned tomatoes
  • 1/2 cup corn kernels, fresh or tinned (80 grams)
  • 2 tbsp taco seasoning, salt reduced (8 grams)
  • 175 grams plain corn chips
  • 1/2 cup reduced-fat cheddar cheese, grated (60 grams)
  • 1 medium avocado, mashed (120 grams)
  • 2 tbsp reduced-fat Greek natural yoghurt (40 grams)

Easy Chicken Nachos Recipe Method:

  1. Rinse and drain the kidney beans. Cook the chicken in a frying pan or poach until cooked through. Allow cooling then shred with a fork.
  2. Heat the oil in a frying pan over medium heat. Add the capsicum and cook for 2 minutes until tender. Add the beans, tomatoes, corn and taco seasoning. Allow simmering for 10 minutes.
  3. Preheat the oven to 180C
  4. Arrange the corn chips in a large baking dish. Top the chips with the bean mix. Place the shredded chicken on top and sprinkle over the cheese. Place in the oven for 10 minutes or until the cheese is melted.
  5. Divide the nachos between 4 plates. Top each with some avocado and yoghurt to serve.

For more healthy chicken recipes try this delicious chicken jalapeno popper recipe.

Easy Chicken Nachos Recipe Nutritional Information Per Serving

376 calories

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