Mexican Chicken Nachos on the Grill

Nachos are perfect for sharing with friends and family. Here’s a special recipe with grilled chicken and vegetables! These nachos can be a meal for three people or a side dish for 4-6 people. The vegetables and legumes make these Chicken Nachos a more nutritious choice! This recipe is prepared in 2 steps: cooking the chicken and vegetables, followed by melting the cheese.

Servings: 3 portions

Preparation time: 50 minutes

Cooking time: 20-30 minutes

Ingredients

Nachos

• 1/3 bag (90g) whole wheat tortilla chips (Tostitos style)
• 1 medium tomato, diced
• 1 medium red onion, finely diced
• 1 whole corn or 199ml can of corn
• 1 red bell pepper (cut in half lengthwise for grilling)
• 1 zucchini (cut in half lengthwise for grilling)
• Olive oil
• 1 can black beans (540ml), rinsed and drained
• 1/4 cup (20g) pitted olives (Kalamata style)
• 1 cup (60g) grated cheese (cheddar/mozzarella)
• Sliced green onions, to taste
• Chopped cilantro, to taste
• Sliced jalapeño (optional), to taste

Mexican chicken

• 200g chicken (about one breast)
• 1 tsp (5 ml) smoked paprika
• 1 tsp (5 ml) chili powder
• 1 tsp (5 ml) onion powder
• 1 tsp (5 ml) garlic powder
• ½ tsp (2.5 ml) liquid smoke (optional, but this ingredient makes a big difference)
• Salt to taste

Allergens: gluten, lactose

Particularity: nut free

Preparation:

1. Preheat grill to 350°F
2. In a small bowl, mix spices for chicken. Cut chicken in half crosswise to speed up cooking time. Coat chicken with spice mixture and wrap in foil.
3. Coat vegetables (whole corn*, pepper, zucchini) with a light drizzle of oil and salt.
4. Cook vegetables and chicken directly on the grill for about 10-15 min (or until internal temperature of chicken reaches 74°C).
5. Remove the ingredients from the grill and set aside.
6. Dice the corn off the cob, dice the grilled vegetables and shred the chicken with a fork.
7. Place tortilla chips in a cast iron pan or on a foil-lined baking sheet. Add tomatoes, red onions, corn, peppers, zucchini, beans, and olives. Top with cheese.
8. Place on grill for about 5 minutes, until cheese is melted.
9. Remove nachos from grill. Sprinkle with green onions, cilantro, and jalapeño if desired. Enjoy your chicken nachos!

* If you choose to use canned corn, add it to the other ingredients in step 7.

Suggestions/possible accompaniments:

Lettuce, salsa, sour cream, Guacamole Dip recipe

Nutritional values per serving: 481 calories, 18g fat, 44g carbohydrates, 15g fibers, 29g proteins

Mexican Chicken Nachos on the Grill is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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