YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Nachos with Spiced Chicken and Creamy Avocado
Enjoy a vibrant fusion of crispy sweet potato chips piled with tender, spiced chicken and a luscious avocado crema, accented by a fresh burst of salsa. This dish offers a delightful balance of textures and flavors – the crunch of the chips, the savory depths of the chicken, and the smooth, cooling avocado create a satisfying and nutritious meal.
INGREDIENTS
1 medium Sweet Potato (≈130g)
3.5 oz Chicken Breast (≈100g)
0.25 portion Avocado (≈50g)
1 tsp Olive Oil (≈4.5g)
2 tbsp Salsa (≈30g)
Spices (Chili Powder, Cumin, Paprika, Salt & Pepper) to taste
PREPARATION
Preheat your oven to 425°F (220°C). Peel (if desired) and thinly slice the sweet potato into chips. Toss with a light drizzle of olive oil, salt, and your favorite spices.
Arrange the sweet potato slices in a single layer on a baking sheet and bake for 20-25 minutes until crispy, flipping once halfway through.
While the chips are baking, season the chicken breast with chili powder, cumin, paprika, salt, and pepper. Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil, and cook the chicken for about 5-7 minutes per side until fully cooked and nicely seared.
Dice the cooked chicken into bite-sized pieces.
In a small bowl, mash the avocado until creamy. For extra flavor, mix in a pinch of salt and a squeeze of lime if available.
To assemble, layer the crispy sweet potato chips on a serving plate, top with the spiced chicken pieces, drizzle with the avocado mash, and finish with a generous spoonful of salsa.
Serve immediately and enjoy this fresh, nutrient-packed fusion of flavors.