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Mini Chicken Nachos

Heart Healthy Mini Chicken Nachos Recipe

                   
Mini Chicken Nachos
Baked corn chips are used as the base for this delectably healthy chicken nacho recipe. Tasty topping options include shredded Romaine lettuce, fresh cilantro and chopped pineapple.
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Ingredients
Recipe yields 8 servings
Nacho Filling
1 large Spanish onion, sliced thin
1/2 tsp ground cumin
2 garlic cloves, minced
1/2 tsp paprika
2 cups shredded cooked chicken breast
1/2 cup reduced-sodium chicken stock (gluten free if needed)
1/4 cup chopped fresh cilantro
1 Tbsp fresh lime juice
24 baked round corn chips (gluten free if needed)
Toppings
1 cup shredded Romaine lettuce
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup chopped fresh cilantro
1 cup chopped ripe tomatoes
1/2 cup chopped fresh pineapple
1/2 avocado, sliced thin
2 radishes, sliced thin
2 jalapeño peppers, sliced thin
2 limes, cut into wedges
1/2 cup nonfat plain Greek yogurt (gluten free if needed)
Hot sauce (optional)
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Helpful how to videos
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Directions
Nacho Filling
Step 1

Lightly coat a skillet with nonstick cooking spray and heat over medium heat until hot. Add the onion and cook, stirring, for 2 minutes, or until the onion is translucent.

Step 2

Add the garlic, cumin and paprika and stir. Add the shredded chicken and stir.

Step 3

Add the chicken stock. Raise the heat to high and bring to a boil. Add the 1/4 cup cilantro and lime juice and cook for 1 minute.

Step 4

Remove from the heat and stir well. Cover and set aside for 10 minutes.

Step 1

Top each chip with a tablespoon of chicken filling mixture and desired toppings. Serve immediately.

Time: 20 minutes
Servings: 8
Calories: 161
Make this for: Gluten Free Healthy Kids
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 3 chips
Per serving:
calories:161
total fat:5g
sat fat:1g
cholesterol:35mg
sodium:138mg
total carb:11g
fibers:2g
proteins:17g

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About This Healthy Recipe

Everyone loves nachos and these healthy nachos are sure to please everyone, no matter what their dietary preference. Baked corn chips are used as the base of this chicken nacho recipe, making these nachos not only gluten-free but also heart-healthy since the chips aren’t loaded with fat and calories like chips fried in oil. A tasty mix of shredded chicken breast mixed with flavorful spices is then accented by fresh and nutrient-rich ingredients, including lettuce, tomatoes, pineapple, radishes, avocado, jalapenos, cilantro and lime. Then these delicious low-fat nachos are topped off with reduced-fat cheese and Greek yogurt for some creamy goodness. Kids will love this Mexican nacho recipe as much as adults, making it an easy way to get kids to eat more veggies. And at only 161 calories per serving with 1g of saturated fat, this nacho recipe is a great way to enjoy a diet-friendly snack if you’re watching your weight. Enjoy!

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Heart Healthy Mini Chicken Nachos Recipe
Ingredients
Recipe yields 8 servings
Nacho Filling
1 large Spanish onion, sliced thin
1/2 tsp ground cumin
2 garlic cloves, minced
1/2 tsp paprika
2 cups shredded cooked chicken breast
1/2 cup reduced-sodium chicken stock (gluten free if needed)
1/4 cup chopped fresh cilantro
1 Tbsp fresh lime juice
24 baked round corn chips (gluten free if needed)
Toppings
1 cup shredded Romaine lettuce
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup chopped fresh cilantro
1 cup chopped ripe tomatoes
1/2 cup chopped fresh pineapple
1/2 avocado, sliced thin
2 radishes, sliced thin
2 jalapeño peppers, sliced thin
2 limes, cut into wedges
1/2 cup nonfat plain Greek yogurt (gluten free if needed)
Hot sauce (optional)
Directions
Nacho Filling
Step 1

Lightly coat a skillet with nonstick cooking spray and heat over medium heat until hot. Add the onion and cook, stirring, for 2 minutes, or until the onion is translucent.

Step 2

Add the garlic, cumin and paprika and stir. Add the shredded chicken and stir.

Step 3

Add the chicken stock. Raise the heat to high and bring to a boil. Add the 1/4 cup cilantro and lime juice and cook for 1 minute.

Step 4

Remove from the heat and stir well. Cover and set aside for 10 minutes.

Step 1

Top each chip with a tablespoon of chicken filling mixture and desired toppings. Serve immediately.

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