Make nachos healthier with this recipe.
3 tbsp olive oil, divided
1 tsp coriander, toasted and crushed
1 tsp cumin seed, toasted and crushed
1/2 tsp red pepper flakes
Kosher salt and cracked black pepper, to taste
2 boneless skinless chicken breasts
1 cup hummus
1 cup Kalamata olives, pitted and halved
1 cup sliced cherry tomatoes
1/2 cup Greek yogurt
1/2 seedless cucumber, peeled and diced
2 sprigs dill, chopped
zest and juice of 1/2 lemon
1/2 clove garlic, grated
1/2 cup feta cheese, crumbled optional
1/2 red onion, minced
1 cup arugula
Preheat the oven to 350°F.
Cut the pita into chip sized wedges and place into a large bowl. Toss with 2 tablespoons olive oil and the cumin, coriander, red pepper flakes, and a pinch of salt. Place on a baking sheet and toast in the oven for 8 to 10 minutes until golden brown and crispy. Keep warm.
Place a grill or grill pan over medium high heat and brush with 1 tablespoon of olive oil. Season the chicken with salt and pepper and place onto the hot grill. Cook for 4 to 5 minutes per side until cooked through. Remove to a plate to rest and then slice.
Place the yogurt into a medium bowl and add the cucumbers, dill, lemon, and garlic. Season with salt and pepper.
To assemble, top the pita chips with dollops of hummus, the chicken, olives, tomatoes, the yogurt and cucumber mixture, feta cheese, red onion, and arugula.
Say goodbye to high calorie, traditional nachos and hello to this flavorful, low-calorie alternative. These Mediterranean nachos use pita chips instead of tortilla chips and are topped with a heart-healthy fat, delicious spices, fresh veggies, and filling protein. This is the one nacho dish that is actually Oz-approved, so give it a try for your next party.