YOUR SOLIN GENERATED RECIPE
Loaded Chicken and Black Bean Nachos
Crispy baked corn chips topped with zesty shredded chicken and protein-packed black beans, finished with a creamy dollop of Greek yogurt and vibrant fresh salsa.
INGREDIENTS
4 oz chicken breast
0.25 cup black beans
0.75 oz baked corn tortilla chips
0.5 oz sharp cheddar cheese
2 tbsp plain nonfat Greek yogurt
2 tbsp fresh salsa
1 oz avocado
1 tbsp fresh cilantro
0.25 tsp chili powder
0.25 tsp cumin
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
In a medium mixing bowl, combine the shredded chicken breast with the chili powder, cumin, sea salt, and black pepper until well coated.
Spread the baked corn tortilla chips in a single, even layer across the prepared baking sheet.
Evenly distribute the seasoned chicken and the rinsed black beans over the chips, ensuring every chip gets some toppings.
Sprinkle the shredded sharp cheddar cheese over the chicken and bean layer.
Bake in the center of the oven for 5 to 7 minutes, or until the cheese is completely melted and the edges of the chips are slightly toasted.
Carefully remove from the oven and top with the fresh salsa, diced avocado, and a dollop of Greek yogurt as a high-protein sour cream swap.
Garnish with freshly chopped cilantro and serve immediately while hot and crispy.