This lightened-up, Tex Mex-style recipe has all the flavor of traditional nachos without all of the extra fat and carbs!
Adapted from “Diabetes Food Hub”
- 1 pound boneless skinless chicken breasts, diced
- ⅛ teaspoon black pepper
- 1 (15.5-ounce) can fire-roasted tomatoes
- 1 (15.5-ounce) can black beans, drained and rinsed
- 2 teaspoons chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ⅔ cup reduced-fat shredded cheddar cheese
- 24 whole-grain tortilla chips, crushed
Cooking Time: 25 Minutes
Recipe Serves: 6 servings
- Preheat oven to 375°F. Spray a 2½ quart baking dish with nonstick spray set aside.
- Season the chicken with the pepper. Spray a large skillet with nonstick cooking spray and heat over medium-high heat.
- Add the diced chicken pieces to the heated pan, and cook for 8 minutes.
- Stir in the diced tomatoes, black beans, chili powder, cumin, and garlic powder. Reduce the heat to medium-low, and simmer for 5 minutes.
- Transfer the chicken mixture into the prepared baking dish, distributing evenly along the bottom. Sprinkle the cheese over top of the chicken.
- Layer on the tortilla chips.
- Bake for 12 minutes or until the cheese is melted.
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