Chicken and Corn Nachos
These Healthy 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.
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