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