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Sweet Potato Nachos with Shredded Chicken — Easy Healthy Recipe

Sweet Potato Nachos With Shredded Chicken

By Rachael DeVaux
Servings: 2 people
Sweet Potato Nachos
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Ingredients 

  • 1 large organic chicken breast
  • 1 large sweet potato
  • 1 roma tomato, diced
  • 1 avocado
  • 1 can organic black beans, (drained and rinsed)
  • 1/3 cup fresh cilantro, chopped
  • 1/4 cup cheese of choice, (I like goat cheese)
  • 1 lime

Instructions 

  • Preheat the oven to 425°F (220°C).
  • Slice the sweet potato into 1/8–1/4-inch rounds. Toss the slices very lightly with avocado or olive oil, season with salt, pepper and your favorite spices (for example chili powder and cumin), then arrange them in a single layer on a baking sheet. Bake for about 40 minutes, flipping once near the end so both sides crisp evenly.
  • While the sweet potato bakes, make the shredded chicken. Bring a large pot of water to a boil, add the chicken breast and a pinch of salt, then cover and simmer for 15–20 minutes or until cooked through. Remove the chicken and shred it with two forks.
  • When the sweet potato rounds are tender and lightly crisped, remove the baking sheet and top each slice with shredded chicken, black beans, cheese (goat cheese is a nice choice), and chopped cilantro. Return the tray to the oven and broil for 5–7 minutes to warm and melt the toppings.
  • Take the nachos out of the oven and finish with diced avocado, diced roma tomato and a squeeze of fresh lime juice. Season to taste with additional salt and pepper if needed. Serve immediately and enjoy.

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