Post by Loupy on Sept 24, 2018 19:31:26 GMT -7
CAPRESE CHICKEN NACHOS
From: Katerina @ diethood.com/caprese-chicken-nachos/
Easy, super cheesy, and amazingly delicious Caprese Chicken Nachos loaded with mozzarella cheese, shredded balsamic chicken, sweet tomatoes, and fresh basil.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Serves: 8
Ingredients
FOR THE CHICKEN
2 to 3 (about 10 ounces) boneless, skinless chicken breasts
2 tablespoons olive oil,divided
1/4 cup balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon dried basil
salt and fresh ground pepper, to taste
FOR THE CAPRESE NACHOS
8 ounces baked tortilla chips
2 cups low fat shredded mozzarella cheese
2 cups halved cherry tomatoes
1 cup diced avocado, for garnish
1 tablespoon chopped fresh basil, for garnish
1 tablespoon balsamic glaze, for drizzling
Instructions
Preheat oven to 400F.
FOR THE CHICKEN
Combine 1 tablespoon olive oil, balsamic vinegar, minced garlic, dried basil, salt, and pepper in a small mixing bowl.
Put the chicken breasts in a zip top bag and pour the marinade over the top; close and place in the fridge for 15 minutes, and up to 8 hours.
When ready to cook, remove chicken breasts from the bag and discard the marinade.
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add chicken breasts and cook for 6 minutes, or until golden brown.
Flip and continue to cook for 5 to 7 more minutes, or until done.
Remove from skillet and let rest 5 minutes; shred.
FOR THE CAPRESE NACHOS
Grease a sheet pan or baking sheet with cooking spray.
Layer tortilla chips in the bottom of the sheet pan.
Sprinkle 1 cup mozzarella cheese over the chips.
Arrange shredded chicken over the cheese.
Top with halved tomatoes and the rest of the cheese.
Bake for 15 minutes, or until cheese is melted and everything is heated through.
Remove from oven.
Garnish with diced avocado, basil, and a drizzle of balsamic glaze.
Serve immediately.
Recipe Notes
HOW TO MAKE AHEAD
Prepare the recipe right up to the point before baking.
Make sure the chicken is completely cooled before adding it to the pan on top of the tortilla chips and cheese.
Cover with plastic wrap and set in the refrigerator until the next day.
Let stand 10 minutes on the counter before transferring it to the oven.
Nutritional Information
WW Freestyle pts: 6
Calories: 308
Total Fat: 13g
Sat. Fat: 4g
Cholesterol: 40mg
Sodium: 342mg
Potassium: 413mg
Total Carbs: 29g
Fiber: 3g
Sugar: 3g
Protein: 18g
From: Katerina @ diethood.com/caprese-chicken-nachos/
Easy, super cheesy, and amazingly delicious Caprese Chicken Nachos loaded with mozzarella cheese, shredded balsamic chicken, sweet tomatoes, and fresh basil.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Serves: 8
Ingredients
FOR THE CHICKEN
2 to 3 (about 10 ounces) boneless, skinless chicken breasts
2 tablespoons olive oil,divided
1/4 cup balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon dried basil
salt and fresh ground pepper, to taste
FOR THE CAPRESE NACHOS
8 ounces baked tortilla chips
2 cups low fat shredded mozzarella cheese
2 cups halved cherry tomatoes
1 cup diced avocado, for garnish
1 tablespoon chopped fresh basil, for garnish
1 tablespoon balsamic glaze, for drizzling
Instructions
Preheat oven to 400F.
FOR THE CHICKEN
Combine 1 tablespoon olive oil, balsamic vinegar, minced garlic, dried basil, salt, and pepper in a small mixing bowl.
Put the chicken breasts in a zip top bag and pour the marinade over the top; close and place in the fridge for 15 minutes, and up to 8 hours.
When ready to cook, remove chicken breasts from the bag and discard the marinade.
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add chicken breasts and cook for 6 minutes, or until golden brown.
Flip and continue to cook for 5 to 7 more minutes, or until done.
Remove from skillet and let rest 5 minutes; shred.
FOR THE CAPRESE NACHOS
Grease a sheet pan or baking sheet with cooking spray.
Layer tortilla chips in the bottom of the sheet pan.
Sprinkle 1 cup mozzarella cheese over the chips.
Arrange shredded chicken over the cheese.
Top with halved tomatoes and the rest of the cheese.
Bake for 15 minutes, or until cheese is melted and everything is heated through.
Remove from oven.
Garnish with diced avocado, basil, and a drizzle of balsamic glaze.
Serve immediately.
Recipe Notes
HOW TO MAKE AHEAD
Prepare the recipe right up to the point before baking.
Make sure the chicken is completely cooled before adding it to the pan on top of the tortilla chips and cheese.
Cover with plastic wrap and set in the refrigerator until the next day.
Let stand 10 minutes on the counter before transferring it to the oven.
Nutritional Information
WW Freestyle pts: 6
Calories: 308
Total Fat: 13g
Sat. Fat: 4g
Cholesterol: 40mg
Sodium: 342mg
Potassium: 413mg
Total Carbs: 29g
Fiber: 3g
Sugar: 3g
Protein: 18g
