Chicken and corn with lavash crackers and a jalapeno yogurt topping make these Healthy Chicken and Corn Nachos so delicious!
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If you follow my over 50 lifestyle blog, Grey is the New Black, you may know that I have started a capsule wardrobe. If you are at all interested in creating a capsule wardrobe, I encourage you to follow me as I create mine. One of the things I needed to do was add a few neutral pieces to my wardrobe, so I needed to go shopping. Well, somewhere between my last shopping trip and now, I’ve gone up a size! Of course, Christmas and the holidays happened during that time, but yikes! So, I’ve added a brisk morning walk to my normal exercise routine. Even though daily yoga makes me feel really good, it’s apparently not burning enough fat! Like my capsule wardrobe, I’m creating a formula a sort of blueprint for my weekly meals. There will be at least one meatless, one with beans, plenty of veggies, whole grains and nuts. This Healthy Chicken and Corn Nachos is perfect.
I found this recipe in Donna Hay’s Fresh and Light Magazine. I can not say enough good things about this magazine. It’s all healthy recipes and I want to make practically every single one of them! I subscribe to the digital version and it’s perfect on my iPad. This was from issue #6. This is a perfect way to use shredded rotisserie chicken, or you can do like I did and make simple Instant Pot Poached Chicken Breasts. An easy take away from this recipe was the jalapeño yogurt! Simply process yogurt with pickled jalapeño peppers for a spicy topping!
Chicken and Corn Nachos
These Chicken and Corn Nachos get a spicy kick from Jalapeño yogurt and are easy and delicious!
- 3 Lavash Breads cut into triangles
- 2 tbsp extra virgin olive oil
- 1 tsp black chia seeds
- 2 ears corn kernels sliced off
- 3 cups cooked chicken shredded
- 2 tbsp chives chopped
- 1 jalapeño thinly sliced
- 4 lime wedge to serve
- 3/4 cup plain yogurt
- 1/4 cup pickled jalapeños sliced
Preheat the oven to 350. Place the bread on 2 large baking sheets and brush lightly with olive oil and sprinkle evenly with the chia seeds and salt. Bake for 8 minutes. Set aside.
Heat a large frying pan over high heat. Add the corn and saute for 4-5 minutes or until lightly charred.
To make the Jalapeño yogurt, place the yogurt, pickled jalapeños and a pinch of salt in a bowl. Using an immersion or handheld blender, blend until smooth.
In a bowl, place the chicken, corn and half the dressing. Toss to combine. Season with salt and pepper to taste.
Divide the bread between plates and top with the chicken and corn mixture and the chives, fresh jalapeño and remaining dressing. Serve with lime wedge.