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Preparation time
10 minutes
Total time:
25 minutes
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Ingredients
Nachos
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150 g (⅓ lb.) ground chicken
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125 mL (½ cup) canned lentils, drained and rinsed
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7 mL (1½ tsp.) cumin
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40 corn chips
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20 cherry tomatoes, halved
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2 jalapeno peppers, sliced into rounds
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125 mL (½ cup) fresh or frozen mango cubes
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125 mL (½ cup) fresh or frozen pineapple cubes
Toppings
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200 g (8 oz.) Oikos plain Greek yogurt (0% M.F.)
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5 mL (1 tsp.) sriracha sauce
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½ avocado, sliced
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To taste, fresh cilantro, snipped (optional)
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Directions
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Preheat oven to 400°F (200°C).
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In a non-stick skillet, brown the ground chicken, lentils, and cumin.
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Line a baking sheet with parchment paper and place corn chips on top. Garnish with remaining ingredients and bake for 10 minutes.
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Meanwhile, in small bowl, mix yogurt and sriracha sauce together.
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When the nachos are ready, place avocado slices on top and sprinkle with fresh cilantro. Serve immediately with the spiced yogurt.
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