When we crave indulgent meals – and trust us – we do crave indulgent meals, we try to put a healthy twist on those indulgent cravings. In turn, we satisfy those cravings without sacrificing the flavors we enjoy.
Enter these skillet chicken sweet potato nachos. Greasy tortilla chips with empty calories are replaced with more nutritious sweet potato rounds. Seasoned chicken also lightens up the dish, but not the flavor!
Skillet Chicken Sweet Potato Nachos
Nachos with a healthier twist!
Ingredients
- 3 sweet potatoes
- 1 tbsp live oil
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp chipotle chili powder optional
- 1/4 tsp smoked paprika optional
- 8 oz chicken thighs boneless, skinless
- 15 oz black beans drained and rinsed
- 1 jalapeno
- 1/4 c shredded cheese
- 1/2 avocado
- 1 tbsp sour cream optional
- 1 diced tomato optional
- 1/4 c diced onion optional
- 1/4 c black olives drained, optional
- 1/4 c cilantro optional
Instructions
- Preheat oven to 400°F
- Slice sweet potatoes into medium-thick rounds.
- In a large bowl, combine rounds with olive oil and preferred spices until fully coated.
- Line a baking sheet with parchment and place rounds flat on the sheet.
- Coat chicken in olive oil and preferred seasonings. Wrap chicken in parchment and place on separate baking sheet.
- Bake sweet potatoes about 20 minutes, checking regularly for any rounds that may overcook. Remove chicken from oven and let cool.
- When sweet potatoes are slightly browned, flip rounds over and continue to cook 15-20 minutes, checking regularly for any rounds that may overcook.
- Shred cooled chicken and sit aside.
- Remove sweet potatoes from oven and allow to cool.
- Line bottom of oiled skillet (cast iron, preferred) with cooked sweet potato rounds. Potatoes may be 2-3 layers in skillet.
- Top potatoes with shredded chicken, black beans, jalapeño, and cheese. Broil for 5-10 minutes or until cheese is melted.
- Garnish with your choice of avocado, sour cream, onions, cilantro, diced tomatoes, black olives.
