Bell Pepper Nachos
Nutrition per serving
| Calories | 573 kcal |
| Protein | 53.8 g |
| Carbs | 25.6 g |
| Fats | 27.1 g |
| Saturated Fat | 4 g |
| Monounsaturated Fat | 11.4 g |
| Polyunsaturated Fat | 2.7 g |
| Sugars | 13.6 g |
| Fiber | 10.3 g |
| Sodium | 579 mg |
Ingredients
| Chicken Breast | |
| Olive Oil | |
| Onion | |
| Garlic | |
| Chili Powder | |
| Ground Cumin | |
| Salsa (mild) | |
| Red Bell Pepper (capsicum) | |
| Guacamole |
1. Boil the chicken until its cooked through, then shred it and set aside
2. In a skillet, heat 1 tsp of olive oil over a medium heat, sauté the garlic and onion
3. Add the shredded chicken to the skillet and add the chili powder, cumin and a pinch of salt and pepper
4. Remove skillet from the heat and add the salsa
5. Preheat the oven to 190 C (374 F)
6. Cut each pepper into 3 chip-like sections
7. Stuff each pepper with the chicken mixture and place onto a baking tray, bake for 15 minutes
8. Top with the guacamole and serve