Mediterranean Chicken Nachos

Mediterranean Chicken Nachos

Mediterranean Chicken Nachos

Yield 2-4
Author Springer Mountain Farms Kitchen
Prep time
15 Min
Cook time
15 Min
Inactive time
2 Hour
Total time
2 H & 30 M
All your favorite Mediterranean flavors piled together on pita chips to make nachos bursting with flavor!

Ingredients

  • 1 1/2 lbs 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

Instructions

  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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Heather Sinyard