Loaded Chicken Nachos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Combining avocados with sour cream and lime juice creates a zesty, creamy dressing for your nachos.
Ingredients
- 1/2 ripe avocado
- 1/4 c. lowfat sour cream
- 1 c. Cilantro leaves
- 4 tbsp. fresh lime juice (from 2 limes)
- 2 c. shredded white meat rotisserie chicken
- 1 tbsp. extra-virgin olive oil
- 8 oz. unsalted tortilla chips
- 6 oz. Monterey Jack cheese
- 1 c. frozen corn kernels, thawed
- 4 plum tomatoes, cut into 1/4-in. pieces
- 1 heart of romaine, shredded
Instructions
- Heat broiler. Line a large broiler-proof rimmed baking sheet with nonstick foil.
- In a blender, purée avocado, sour cream, 1 ⁄2 cup of cilantro, 2 tablespoons lime juice and 1 ⁄4 cup water until smooth; set aside.
- Roughly chop remaining cilantro and transfer to a bowl. Add chicken, olive oil, and remaining lime juice and toss to combine.
- Arrange chips in a single layer on the prepared baking sheet. Sprinkle half of cheese, then corn on top. Broil until cheese melts, 1 to 2 minutes.
- Scatter chicken and remaining cheese on top and broil until cheese melts, 1 to 2 minutes more. Top with tomatoes and lettuce, then spoonfuls of avocado dressing.
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