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.