Sweet Potato Chicken Nachos

Nothing wrong with a big plate of nachos, but they're typically made with ultra-processed packaged chips, mysterious low quality cheese and little protein.


Enter: sweet potato chicken nachos

This version is made with nutrient dense ingredients and a hefty serving of chicken.

(makes 1-2 servings)


Ingredients

1 medium sweet potato cut into 1/8" rounds

Avocado oil spray

1/2 tsp paprika

1/2 tsp cumin

1/4 tsp garlic powder

1/4 tsp dried oregano

1/4 tsp salt

2 cups shredded chicken

1 tbsp broth or water

1/4 cup greek yogurt

1 tbsp lime juice

1 cup raw cheddar, grated

Salsa

Mashed avocado

Green onion, sliced


Directions

Preheat oven to 425 and line a large baking sheet with parchment paper. Place the sweet potato slices on the pan in one even layer and spray with avocado oil. Bake in the oven for 10 minutes, then flip and bake for another 10 minutes.


While the sweet potato cooks, make the chicken. Mix the spices together in a small bowl then heat a small pan over low heat. Add the chicken, the broth and the spices to the pan and mix well. Cook until warmed through and the chicken is fully coated.


Make the "sour cream" by mixing the greek yogurt and lime juice in a small bowl.


Once the sweet potato is cooked, distribute the grated cheese on each slice, and place back in the oven until the cheese is melted (about 1 minute).


Place the sweet potato slices on a plate, top with the chicken, salsa, mashed avocado and greek yogurt mixture. Top with sliced green onion.