NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked shredded chicken breast

0.75 oz corn tortilla chips

2 tbsp black beans

1.5 tbsp shredded cheddar cheese

0.13 whole avocado

1 tbsp plain nonfat Greek yogurt

1 tsp lime juice

1 tbsp red onion

1 tsp fresh cilantro

0.25 tsp chili powder

0.25 tsp ground cumin

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  In a small mixing bowl, toss the shredded chicken with the chili powder, ground cumin, sea salt, and black pepper until evenly coated.

• 3

  Spread the corn tortilla chips in a single layer on the prepared baking sheet.

• 4

  Top the chips evenly with the seasoned chicken and black beans, then sprinkle the shredded cheddar cheese over the top.

• 5

  Bake for 5 to 7 minutes, or until the cheese is completely melted and the edges of the chips are lightly toasted.

• 6

  While the nachos bake, mash the avocado, Greek yogurt, and lime juice together in a small bowl until smooth and creamy.

• 7

  Remove the nachos from the oven and garnish with diced red onion, fresh cilantro, and dollops of the avocado crema before serving.