Description
These Chicken Healthy Nachos use vibrant mini bell peppers in place of chips, offering a gluten-free, lower-carb twist on classic nachos. Topped with a seasoned chicken mixture, plenty of cheddar-Monterey Jack cheese, olives, and fresh veggies, they’re flavorful, colorful, and perfect for a healthy appetizer or snack.
Ingredients
Units
Scale
Main
- 1 pound mini bell peppers
For the Chicken Mixture
- 1 1/2 cups shredded cooked chicken
- 1 teaspoon vegetable oil
- 2 cloves garlic, minced
- 6 green onions, sliced, whites and greens separated
- 1 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon dried oregano
- 1/4 teaspoon paprika
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup salsa
- Salt and pepper to taste
For Topping
- 1 1/2 cups shredded cheddar/Monterey Jack cheese blend
- 1/4 cup sliced black olives
- 1/2 large tomato, diced
- 1/4 cup cilantro, chopped
Instructions
- Preheat the Oven: Heat your oven to 350°F (175°C) to prepare for baking the nachos.
- Prepare Chicken Mixture: In a 12-inch non-stick skillet, heat vegetable oil over medium heat. Add the minced garlic and the white parts of the green onions, sautéing for about 1 minute until fragrant. Stir in chili powder, garlic powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper. Continue to cook for 30 seconds, stirring constantly to release the flavors. Add shredded chicken and toss to coat. Cook until the chicken is warmed through and well combined with the spices, about 1–2 minutes. Remove from heat, stir in salsa, and season with additional salt and pepper to taste if needed.
- Prepare Bell Peppers: Slice the ends off each mini bell pepper and cut them in half lengthwise. Remove seeds and ribs, then gently flatten each half so they lay as flat as possible. Arrange the pepper halves close together in a single layer on a large baking sheet.
- Assemble the Nachos: Spoon the prepared chicken mixture evenly onto each bell pepper half. Sprinkle with sliced black olives and cover with the shredded cheddar/Monterey Jack cheese blend.
- Bake: Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly.
- Finish and Serve: Remove from oven and finish with diced tomato, chopped cilantro, and the reserved green parts of the green onions. Serve immediately while warm.
Notes
- Mini bell peppers are a healthy and crunchy alternative to chips.
- This dish is gluten free and lower in carbs than traditional nachos.
- Customize your toppings with extra veggies, avocado, or a dollop of Greek yogurt.
- Great as an appetizer or snack—also works for light lunches.
- Each serving is approximately 3 Weight Watchers Freestyle Smartpoints (for 4 servings).
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 240
- Sugar: 6g
- Sodium: 790mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
