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Mediterranean Chicken Nachos
Yield: 2-4
SMF Kitchen
@smfchicken
00:15
Prep
00:15
Cook
02:00
Inactive time
02:30
Total Time
Ingredients & Directions
Directions
Mediterranean Chicken Nachos
1 1/2lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts
1 bottle
Greek Vinaigrette Dressing/Italian Vinaigrette Dressing
1 can
chickpeas, drained, rinsed and patted dry
2 teaspoons
Olive oil
Salt & Pepper, to taste
1/2 teaspoon
Onion powder
1/2 teaspoon
Garlic powder
Pita chips, crackers or pita bread cut into triangles and toasted
1
Small cucumber, diced small
1/2 cup
Kalamata olive halves
1/2 cup
sun-dried tomatoes in olive oil, drained
1/4 cup
Pepperoncini, sliced
1/2 cup
feta cheese, crumbled
3
Green onions, sliced
2 tablespoons
fresh parsley, cleaned and chopped
Prepared hummus, for serving
Tzatziki sauce, for serving
- Place chicken breasts in sealable zip top bag or container, pour vinaigrette over chicken and marinate in refrigerator for at least 2 hours.
- Preheat oven to 375°F and line a baking sheet with foil or parchment paper.
- Place chickpeas on sheet and toss with olive oil, salt, pepper, onion powder and garlic powder; place in oven and bake for about 10 minutes; toss about halfway through and cook until desired crispness.
- Heat grill pan or indoor/outdoor grill to medium high heat.
- Cook chicken, flipping once if needed, until internal temperature is at least 165°F and let rest for about 10 minutes.
- Slice chicken into strips and begin assembling nachos by placing pita chips on a plate or platter, and topping with the grilled chicken and all of the other toppings, as desired.
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Mediterranean Chicken Nachos
Yield: 2-4
00:15
Prep
00:15
Cook
02:00
Inactive time
02:30 Total Time
Ingredients
Directions
Mediterranean Chicken Nachos
1 1/2lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts
1 bottle
Greek Vinaigrette Dressing/Italian Vinaigrette Dressing
1 can
chickpeas, drained, rinsed and patted dry
2 teaspoons
Olive oil
Salt & Pepper, to taste
1/2 teaspoon
Onion powder
1/2 teaspoon
Garlic powder
Pita chips, crackers or pita bread cut into triangles and toasted
1
Small cucumber, diced small
1/2 cup
Kalamata olive halves
1/2 cup
sun-dried tomatoes in olive oil, drained
1/4 cup
Pepperoncini, sliced
1/2 cup
feta cheese, crumbled
3
Green onions, sliced
2 tablespoons
fresh parsley, cleaned and chopped
Prepared hummus, for serving
Tzatziki sauce, for serving
- Place chicken breasts in sealable zip top bag or container, pour vinaigrette over chicken and marinate in refrigerator for at least 2 hours.
- Preheat oven to 375°F and line a baking sheet with foil or parchment paper.
- Place chickpeas on sheet and toss with olive oil, salt, pepper, onion powder and garlic powder; place in oven and bake for about 10 minutes; toss about halfway through and cook until desired crispness.
- Heat grill pan or indoor/outdoor grill to medium high heat.
- Cook chicken, flipping once if needed, until internal temperature is at least 165°F and let rest for about 10 minutes.
- Slice chicken into strips and begin assembling nachos by placing pita chips on a plate or platter, and topping with the grilled chicken and all of the other toppings, as desired.
