Loaded Sweet Potato Nachos

Ingredients

• Sweet potato

  Raw, unprepared

  200g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 full breast (both fillets) or 290g

• Black beans

  Mature seeds, cooked, boiled, without salt

  2 cup or 344g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Mexican cheese

  Blend, reduced fat

  1 ³⁄₁₆ cup, shredded or 132g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Pico de gallo

  Campbell soup company, pace

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. 1. Preheat oven to 400˚F/200˚C. 2. Evenly slice sweet potatoes into rounds. 3. In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated. 4. Lay rounds flat on a parchment-lined baking sheet and set aside. 5. On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges. 6. Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear. 7. Allow both to cool. Then, shred the chicken using two forks. 8. Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted. 9. Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately. 10. Enjoy!

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