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Chicken and Corn Nachos

Chicken and Corn Nachos

These Healthy Chicken and Corn Nachos get a spicy kick from Jalapeño yogurt and are easy and delicious! 
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 506kcal


  • 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

Jalapeño Yogurt

  • 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. 


Instead of using a rotisserie chicken - you can make Quick Poached Chicken Breasts in an Instant Pot or even Frozen Chicken Breasts in an Instant Pot


Calories: 506kcal | Carbohydrates: 40g | Protein: 32g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 678mg | Potassium: 402mg | Fiber: 4g | Sugar: 4g | Vitamin A: 630IU | Vitamin C: 26.9mg | Calcium: 101mg | Iron: 4.5mg