Appetizers Lunch

Mediterranean Chicken Nachos

SMF Kitchen
@smfchicken

A fun take on nachos using the bright, fresh flavors of Mediterranean cuisine like tzatziki, kalamata olives, chick peas together with chicken marinated in Greek vinaigrette.

00:15
Prep
00:15
Cook
02:00
Inactive time
02:30
Total Time

Ingredients & Directions

Directions

Mediterranean Chicken Nachos

1 1/2lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts
1 bottle
Greek Vinaigrette Dressing/Italian Vinaigrette Dressing
1 can
chickpeas, drained, rinsed and patted dry
2 teaspoons
Olive oil
Salt & Pepper, to taste
1/2 teaspoon
Onion powder
1/2 teaspoon
Garlic powder
Pita chips, crackers or pita bread cut into triangles and toasted
1
Small cucumber, diced small
1/2 cup
Kalamata olive halves
1/2 cup
sun-dried tomatoes in olive oil, drained
1/4 cup
Pepperoncini, sliced
1/2 cup
feta cheese, crumbled
3
Green onions, sliced
2 tablespoons
fresh parsley, cleaned and chopped
Prepared hummus, for serving
Tzatziki sauce, for serving
  1. Place chicken breasts in sealable zip top bag or container, pour vinaigrette over chicken and marinate in refrigerator for at least 2 hours.
  2. Preheat oven to 375°F and line a baking sheet with foil or parchment paper.
  3. Place chickpeas on sheet and toss with olive oil, salt, pepper, onion powder and garlic powder; place in oven and bake for about 10 minutes; toss about halfway through and cook until desired crispness.
  4. Heat grill pan or indoor/outdoor grill to medium high heat.
  5. Cook chicken, flipping once if needed, until internal temperature is at least 165°F and let rest for about 10 minutes.
  6. Slice chicken into strips and begin assembling nachos by placing pita chips on a plate or platter, and topping with the grilled chicken and all of the other toppings, as desired.

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Appetizers Lunch

Mediterranean Chicken Nachos

SMF Kitchen
@smfchicken

A fun take on nachos using the bright, fresh flavors of Mediterranean cuisine like tzatziki, kalamata olives, chick peas together with chicken marinated in Greek vinaigrette.

Yield: 2-4

00:15 Prep
00:15 Cook
02:00 Inactive time
02:30 Total Time

Ingredients

Directions

Mediterranean Chicken Nachos

1 1/2lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts
1 bottle
Greek Vinaigrette Dressing/Italian Vinaigrette Dressing
1 can
chickpeas, drained, rinsed and patted dry
2 teaspoons
Olive oil
Salt & Pepper, to taste
1/2 teaspoon
Onion powder
1/2 teaspoon
Garlic powder
Pita chips, crackers or pita bread cut into triangles and toasted
1
Small cucumber, diced small
1/2 cup
Kalamata olive halves
1/2 cup
sun-dried tomatoes in olive oil, drained
1/4 cup
Pepperoncini, sliced
1/2 cup
feta cheese, crumbled
3
Green onions, sliced
2 tablespoons
fresh parsley, cleaned and chopped
Prepared hummus, for serving
Tzatziki sauce, for serving
  1. Place chicken breasts in sealable zip top bag or container, pour vinaigrette over chicken and marinate in refrigerator for at least 2 hours.
  2. Preheat oven to 375°F and line a baking sheet with foil or parchment paper.
  3. Place chickpeas on sheet and toss with olive oil, salt, pepper, onion powder and garlic powder; place in oven and bake for about 10 minutes; toss about halfway through and cook until desired crispness.
  4. Heat grill pan or indoor/outdoor grill to medium high heat.
  5. Cook chicken, flipping once if needed, until internal temperature is at least 165°F and let rest for about 10 minutes.
  6. Slice chicken into strips and begin assembling nachos by placing pita chips on a plate or platter, and topping with the grilled chicken and all of the other toppings, as desired.