High-Protein Chicken Nachos Skillet
High-Protein Chicken “Nachos” Skillet
Chicken Nachos Skillet
Prep Time: 10 Minutes • Total Time: 22 Minutes • Makes 4-5 servings
• 1.5 lb chicken tenders
• 1 Tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin seed
• sea salt and fresh ground black pepper to taste
• 1 red bell pepper, diced
• 1 Tbsp avocado oil, or olive oil
• 1 Tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin seed
• sea salt and fresh ground black pepper to taste
• 1 red bell pepper, diced
• 1 Tbsp avocado oil, or olive oil
Topping ideas:
• 8 oz vine tomatoes, diced
• 1 cup frozen organic corn, thawed
• 15-oz can black beans, rinsed and drained
• ½ cup cheddar cheese, shredded
• 1-2 jalapenos
• 8 oz vine tomatoes, diced
• 1 cup frozen organic corn, thawed
• 15-oz can black beans, rinsed and drained
• ½ cup cheddar cheese, shredded
• 1-2 jalapenos
Garnish:
• 4 green onions, thinly sliced
• 6 slices of nitrate-free bacon, crispy cooked and crumbled
• 4 green onions, thinly sliced
• 6 slices of nitrate-free bacon, crispy cooked and crumbled
1. Preheat oven to 375°F.
2. In a large glass bowl, add chicken tenders with the bell pepper and sprinkle with paprika, chili powder, cumin, sea salt, and pepper.
3. Mix together with your hands to get all chicken pieces well coated with seasoning.
4. Heat oil in a large, oven-safe skillet over medium-high heat.
5. Add chicken and bell peppers mixture and cook, stirring for about 8 minutes, or until cooked through and golden brown on the outside.
6. Once all chicken tenders are cooked, arrange them in the skillet as shown, and sprinkle on the toppings.
7. Place entire skillet in your preheated oven and bake until cheese is melted, about 4 minutes.
8. Remove from oven and garnish with green onions and crumbled bacon on top.
This article adapted from this site
