Lunch: Tailgate Nachos

Shhh, don't tell--these yummy nachos are secretly health. They even offer a full serving of vegetables!

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Tailgate Nachos

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

Cooking spray
4 oz baked tortilla chips
1 Tbsp. olive oil
1 medium yellow onion, peeled and chopped
2 cloves garlic, peeled and smashed
1 (15-oz) can black beans, rinsed and drained
½ tsp ground black pepper
½ cup fat-free, low-sodium chicken broth (or water)
2 cups chopped cooked chicken breast
1 cup salsa (heat level to taste)
½ cup reduced-fat shredded Mexican style cheese
1 cup shredded lettuce
1 cup diced tomato
½ cup nonfat plain Greek yogurt

Instructions

Preheat the oven to 375 degrees F. Coat a 9x13-inch baking dish with cooking spray. Layer the chips in the bottom of the pan; set aside.
Add the oil to a saute pan over medium heat. Add the onions and garlic and sauté for about 5 minutes, until the onions start to turn clear.
Add the onion mixture, black beans, pepper, and chicken broth to a blender and puree until smooth. Pour the bean mixture evenly over the chips. 
In a small bowl, mix the salsa and chicken together. then spoon the chicken mixture evenly over the top of the bean mixture. 
Top with the cheese and bake for 20 minutes. Remove the pan from oven and top the nachos with shredded lettuce and diced tomato.
Divide the nachos among 4 serving plates and top each serving with 4 tsp. Greek yogurt. 
Recipe Cost: $9.87
Chef Tip: If desired, serve these nachos with guacamole.
Choices: 1 1/2 Starch, 1 Nonstarchy Vegetable, 3 Lean Protein, 1/2 Fat

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