Tex-Mex Chicken Nachos for Your Flat-Belly Diet
Avocados in this Tex-Mex Chicken Nachos recipe are high in monounsaturated fats, making them a good belly fat fighter. If you’re not a black bean lover, you can use pinto beans in this recipe instead.
This dish is a great appetizer for any get-together. Simply transfer baked nachos onto a plate and pass around the party.
Prep time: 15 minutes
Cook time: 8 hours
Yield: 8 servings
1 pound chicken breast
One 15-ounce can reduced-sodium black beans, rinsed and drained
One 15-ounce can no-salt-added yellow sweet corn
1/2 cup medium salsa
3 tablespoons low-sodium taco seasoning
8 ounces blue corn chips
1 cup shredded reduced-fat cheddar cheese
3 cups shredded romaine lettuce
1 avocado, diced
In a slow cooker, place the chicken, black beans, corn, salsa, and taco seasoning.
Cover the slow cooker and cook the chicken over low heat for 8 hours.
Shred the chicken, and mix to combine with the other ingredients in the slow cooker.
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper, and spread the chips onto the baking sheet.
Top the chips with the shredded chicken breast mixture and cheddar cheese. Bake for 8 minutes, until the cheese melts.
Top the nachos with shredded lettuce and avocado.
Squeeze lime juice on top of the nachos and serve immediately.
Per serving: Calories 364 (From Fat 120); Fat 13g (Saturated 2g); Cholesterol 39mg; Sodium 516mg; Carbohydrate 43g (Dietary Fiber 8g); Protein 23g.