YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Nachos with Seasoned Ground Chicken and Creamy Avocado
Experience a vibrant twist on traditional nachos with crispy sweet potato slices serving as the base, topped with flavorful seasoned ground chicken and a dollop of creamy avocado. This dish melds the natural sweetness of roasted potatoes with zesty spices and the rich, smooth texture of avocado for a satisfying, health-conscious meal perfect for any time of day.
INGREDIENTS
1 medium Sweet Potato (~114g)
5 ounces Ground Chicken (93% Lean, ~142g)
1/4 Avocado (~50g)
1 teaspoon Olive Oil (~5g)
1/2 teaspoon Cumin (~1.1g)
1/2 teaspoon Chili Powder (~2.3g)
1/2 teaspoon Garlic Powder (~2.8g)
1 teaspoon Lime Juice (~5g)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Peel the sweet potato if preferred, then slice it thinly into rounds or use a mandoline to create even slices for a crispy base.
Lightly toss the sweet potato slices with a drizzle of olive oil, salt, and pepper. Arrange them on a baking sheet lined with parchment paper in a single layer.
Bake for 20-25 minutes, flipping halfway through, until the slices are crisp and lightly browned. Keep an eye on them to avoid burning.
While the sweet potato chips are baking, heat a skillet over medium-high heat. Add the remaining olive oil and then the ground chicken.
Season the ground chicken with cumin, chili powder, garlic powder, salt, and pepper. Cook until the chicken is browned and fully cooked through, about 6-8 minutes, breaking it up into small pieces as it cooks.
Once cooked, remove the skillet from heat and squeeze in the lime juice to brighten the flavors.
To assemble the dish, spread the crispy sweet potato slices on a plate. Top with the seasoned ground chicken and sprinkle diced avocado on top.
Serve immediately and enjoy this crunchy, savory twist on nachos!