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Low-Carb Rainbow Nachos

by Livestrong_Recipes  |  Sep 7, 2017

  1. PREP
  2. 20 m
  • COOK
  • 20 m
  • TOTAL
  • 40 m

Swapping mini red and yellow bell peppers for corn chips, these nachos are lower in carbs and incorporate anti-oxidant and vitamin-C rich ingredients.

INGREDIENTS

SERVES 6

  • 1/2 lb Mini, Raw, Sweet Bell Peppers
  • 1 tsp Olive Oil
  • 1/2 lb Poached Chicken Breast In Broth
  • 1/2 cup Cotija Part Skim Milk Cheese
  • 1/3 cup Canned Black Beans
  • 2 tbsp fresh cilantro
  • 2 tbsp Salsa, Mild
  • 1/3 cup pomegranate seeds
  • 1/3 cup Fresh Pineapple
  • 2/3 fruit without skin and seed Avocados, raw, California
  • 2 tbsp Pepitas Roasted & Salted Shelled Pumpkin Seeds

DIRECTIONS

1 Preheat oven to 375 degrees.
2 De-seed and halve peppers.
3 Coat sheet pan with 1/2 teaspoon olive oil. Place peppers cut side up. Sprinkle 1/2 teaspoon of olive oil on peppers.
4 Roast peppers for 10-15 minutes or until soft.
5 Remove peppers from oven. Spoon shredded chicken on top of each pepper. Sprinkle cheese on top.
6 Roast peppers with chicken and cheese for another 5 minutes or until cheese begins to melt.
7 Transfer to a serving dish and top with the rest of the ingredients. Serve immediately.