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Colorful Mediterranean chicken nachos with avocado, tomatoes, and sour cream on a white plate.

Mediterranean Chicken Nachos

Print Recipe
Sheet pan Mediterranean loaded pita chips with lemon-herb seasoned chicken, melted feta, Kalamata olives, cherry tomatoes, and a cool tzatziki drizzle. One pan, 15 minutes, 35g of protein.
Course Appetizer, Dinner, Lunch, Main Course
Cuisine Mediterranean
Keyword chicken nachos, GLP-1 friendly, healthy nachos, high protein nachos
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2 people
Calories 420
Author Racheal Salazar

Equipment

  • 1 baking Sheet
  • 1 Strip of parchment paper
  • 1 Medium mixing bowl
  • 1 Spatula

Ingredients

  • 6-8 ounces chicken breast cooked, chopped or shredded
  • 1/2 tsp oregano dried
  • 1/2 tsp paprika smoked
  • 1/4 tsp garlic powder
  • 1 tbsp lemon juice
  • 1-2 cups pita chips or baked tortilla chips
  • 1/3 cup cherry tomatoes halved
  • 1/4 cup kalamata olives sliced
  • 1/2 avocado diced
  • 2 tbsp red onion fresh or pickled
  • 2 tbsp fresh parsley
  • 2 tbsp feta
  • 2 tbsp Greek yogurt low fat or fat free
  • 1 tbsp olive oil extra virgin

Instructions

  • Preheat oven to 400F.
  • In a small bowl, toss the 6-8 ounces chicken breast, 1/2 tsp oregano, 1/2 tsp paprika, 1/4 tsp garlic powder, and 1 tbsp olive oil.
    Chicken salad with herbs in a white bowl, perfect for healthy meals and lunch.
  • On a parchment-lined sheet pan, spread the 1-2 cups pita chips (or tortilla chips) in an even layer. Scatter the seasoned chicken evenly over the top.
    Lemon herb seasoning with dried lemon peels and herbs for cooking and flavor enhancement.
  • Sprinkle the 1/4 cup kalamata olives over the chips.
    Close-up of Mediterranean chicken nachos with cheese, olives, and herbs.
  • Bake at 400°F (205°C) for 10–12 minutes.
  • In a blend add 2 tbsp feta and 2 tbsp Greek yogurt and blend until creamy.
  • Remove from the oven and top with 1/3 cup cherry tomatoes, 2 tbsp red onion, 2 tbsp fresh parsley, 1 tbsp lemon juice, 1/2 avocado, and the whipped feta.
    Colorful Mediterranean chicken nachos with avocado, tomatoes, and sour cream on a white plate.

Notes

Storing and Reheating
  • Store in an airtight container and refrigerate for up to 2 days. Store chips separate.
  • Preheat oven to 375°F and bake about 7-10 minutes.

Nutrition

Calories: 420kcal | Carbohydrates: 23g | Protein: 26g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 733mg | Potassium: 743mg | Fiber: 6g | Sugar: 3g | Vitamin A: 951IU | Vitamin C: 21mg | Calcium: 143mg | Iron: 2mg