Chicken and Avocado Nachos
Nutritional values
(Percentage of daily recommendation)
| Calorie | 838 cal. | (40 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.7 g | (46 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,320 mg | (33 %) | ||
| Calcium | 433 mg | (43 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 18 ozs Tortilla chip
- 12 ozs ( Chicken breasts
- 2 scallions
- 1 can Kidney beans
- 3 Tbsps Corn
- 1 Tbsp vegetable oil
- 1 tsp Chili powder
- 2 Tbsps Lime juice
- 7 ozs Cheddar cheese (grated)
- 2 ripe Avocados
- salt
- freshly ground peppers
- 2 Tbsps parsley (finely chopped)
Preparation steps
Cut the chicken into thin strips and season with salt and pepper. Rinse and drain well the kidney beans and corn. Rinse, clean and thinly slice the scallions.
Heat the oil in a skillet and saute the chicken over medium-high heat until almost cooked through. Reduce the heat, add the beans, corn and chili powder and simmer until the chicken is cooked through and the beans and corn are hot. Remove from the heat and stir in scallions and lime juice. Season with salt.
Heat the broiler. Divide the nachos among 4 heatproof plates and spoon the chicken mixture over. Scatter cheese over the top and broil until the cheese has melted.
Meanwhile, halve, pit and peel the avocados and cut the flesh into small pieces. Spread on the hot chicken nachos and sprinkle with parsley. Serve immediately.
