Healthier Chicken Nachos

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One of the things I just LOVE doing is sharing my “made over” versions of a traditional recipe into a healthier (but still tasty) meal.  Learning how to cook “lighter” has been a pivotal part of losing weight and also maintaining my weight after fitness competitions.  I hope these recipes will help in your journey as well 🙂

In case you missed this weeks “Monday Night Meal Prep” (which I do LIVE on my Facebook page every Monday at https://www.facebook.com/Lorifarenfitness/), I have sent you the recipe below for “lightened up” nachos!

This “Meal Prep Monday” segment was inspired by Rachel’s Good Eats.

Sweet Potato’s Nachos with Shredded Chicken:
Servings: 4 people
Ingredients:

  • 1 large chicken breast
  • 2 large sweet potatoes (or yams)
  • 1 Roma tomato (diced)
  • 1 Avocado
  • 1 can Black beans (rinsed)
  • 1/3 cup cilantro
  • 1/3 cup low fat cheese
  • ½ lime
  • Red Pepper Flakes (optional)

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Cut sweet potatoes into approx. ¼ inch rounds and lay flat on a baking sheet. Lightly sprinkle olive oil.
  3. Bake sweet potatoes for approx. 40 mins or until soft
  4. Cook shredded chicken by either boiling it in water for approx. 20 mins or make in advance in a crockpot (such as I did). Once chicken is ready, shred breasts with two forks
  5. Once the sweet potato rounds are cooked, top with black beans, shredded chicken, cilantro lime and optional red pepper flakes.
  6. Put the tray back in the oven and bake for approx. 20 mins, until the cheese melts
  7. Once cooked, top with tomato, avocado and squeeze ½ lime overtop.

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