Description
Made with pulled bbq chicken and just the right amount of cheese, this healthy chicken nacho recipe hits all the high notes of nachos without feeling greasy. Whether you’re celebrating Superbowl Sunday or gathering friends
Ingredients
Units
Scale
BBQ Chicken:
- 1/2 cup barbecue sauce
- 1 1/4 cups low sodium chicken broth
- 1 tsp chili powder or cumin
Nachos:
- 1 lb (450g) boneless, skinless chicken breast
- 2 cups cherry tomatoes
- 1 avocado
- 2 tbsp cilantro (optional)
- 1–2 jalapenos (optional)
- 6 cups tortilla chips
- 3/4 cup shredded mild cheddar
Instructions
- Add the barbecue sauce, low sodium chicken broth, and chili powder to the slow-cooker. Stir to combine the ingredients.
- Place the chicken breasts in the slow-cooker. Turn the slow-cooker on to high and cook for 4 hours. Shred the cooked chicken with a fork.
- Before serving, halve the cherry tomatoes. Remove the pit and skin from the avocado and cut into cubes.
- Finely chop the cilantro and slice the jalapeno/s, if using.
- Evenly spread the tortilla chips over a 10in x 15in sheet pan.
- Sprinkle the cheddar over the tortilla chips. Set the oven to broil and place the sheet pan in the oven. Broil on high for 2-3 minutes or until the cheese is bubbly and slightly golden.
- Remove the sheet pan from the oven and top with warm slow-cooked chicken, followed by cherry tomatoes, and avocado.
- Sprinkle with cilantro and jalapenos, as desired, and serve.
Nutrition
- Serving Size:
- Calories: 337
- Sugar: 8.9 g
- Sodium: 343.9 mg
- Fat: 15.9 g
- Saturated Fat: 4 g
- Carbohydrates: 30.1 g
- Fiber: 4.2 g
- Protein: 19.1 g