Mediterranean Chicken Nachos

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 breast, feta, GLP-1 friendly meals, glp-1 friendly recipes, glp-1 recipes, Greek yogurt, tomatoes

Prep Time 5

Cook Time 12

Total Time 17

Servings people

Calories 420

Author Racheal Salazar

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

Preheat oven to 400F.

Season the chicken

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.

Build the base

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.

Add toppings

Sprinkle the 1/4 cup kalamata olives over the chips.

Bake

Bake at 400°F (205°C) for 10–12 minutes.

Whipped feta

In a blend add 2 tbsp feta and 2 tbsp Greek yogurt and blend until creamy.

Finish

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.

Nutrition