RECIPES
Low-Carb Rainbow Nachos
by Livestrong_Recipes | Dec 14, 2018
- PREP
- 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.
