| |
|
|
 1 8-oz. boneless, skinless
chicken breast- 2 teaspoons olive oil
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon minced jalapeno pepper (about half a pepper, seeded)
- 1 Roma tomato, seeded and diced
- 2 tablespoons Plain Mountain
High Yoghurt
- ¼ teaspoon ground coriander
- ¼ teaspoon cumin
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons diced red onion
- 1 avocado, diced
- 2 tablespoons lime juice (about 1 lime, juiced)
- Dash of chipotle chili powder or regular chili powder
- White corn chips
|
|
|
Coat chicken in olive oil, then season with chili powder, salt, and pepper. Place in a small baking dish and bake at 400ºF for about 8 to 10 minutes, or until the center reaches 170ºF on a meat thermometer. Remove and allow to cool. Shred chicken using your fingers.
In a medium glass or ceramic bowl, combine shredded chicken, jalapeno, tomato, yoghurt, coriander, cumin, garlic, cilantro, and onion. Mix well.
Toss avocado in lime juice. Gently fold into chicken mixture. Add a dash of chipotle chili powder to add a smoky heat. Mound mixture on corn chips and serve.
Makes about 6 servings.
Click here to view the Next Recipe!
|
|
|
|
| Calories - 60 |
| Total Fat - 3g |
| Cholesterol - 10mg |
| Potassium - 104mg |
| Sodium - 50mg |
| Total Carbohydrates - 4g |
| Protein - 4g |
| Fiber - 1g |
| Calcium - 0.9% |
|
|
|
Serving size: 3 nachos.
|
|
*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
|
|
|
|
|
|
| |
|
| |
|
|
Check out our latest recipes - New Recipes
0 Comments