Ingredients
Scale
- 5 Perdue Perfect Portions Mesquite Grilled Chicken Breast, defrosted
- 2 cups cheese, shredded
- 1 cup corn, canned, organic
- 1 cup pinto beans, canned, organic
- 1 teaspoon black pepper
- 1 teaspoon creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano, crushed
- extra virgin olive oil
To Assemble Nachos:
- blue corn chips
- yellow corn chips
- jalapenos, sliced
- tomatoes, diced
- avocado, diced
- green onions, sliced
- sour cream
Instructions
- Mix seasoning blend and set aside. Prepare Grill.
- Drain marinade from chicken breast, place chicken in a bowl, drizzle with 1 tablespoon of olive oil.
- Sprinkle half the seasoning blend on chicken and mix well.
- Place chicken on grill and cook 4-5 minutes per side, remove from grill and allow chicken to rest before slicing.
- While chicken is grilling, rinse, drain, corn and beans.
- Place 1/2 tablespoon of olive oil into a skillet over medium heat, add corn and beans, season with remaining seasoning blend, saute for about 5 minutes.
To Assemble nachos:
- Preheat oven to broil.
- Place chips on a large cookie sheet, top with bean and corn mixture, cheese, and chicken.
- Broil Nachos for 2-3 minutes, until cheese melts.
- Top with remaining ingredients.
Notes
Full disclosure: I was provided a box of Perdue Farms Perfect Portions Marinated Chicken Breast free of charge as part of this campaign. I am not, however, actually affiliated with Perdue Farms, and am allowed to speak positively or negatively about the product, so like in all of my reviews, any opinions expressed are mine and based on my experience, and do not reflect the opinions of Perdue Farms or anyone else.
Nutrition
- Serving Size: 4-6