16 Jun BBQ Chicken Sweet Potato Nachos
This recipe was amazing! I highly suggest cutting the potatoes with a mandolin and making sure that the setting is consistent. I did use one, but it isn’t something I use regularly so in between me trying to figure it out, I had sweet potatoes cut in just about every thickness! The sweet potato didn’t cook as evenly as I would have hoped, but that was ok. They were still delightful!
2 large sweet potatoes (peel and cut in 1/4″ rounds)
1 tsp paprika
1 tsp garlic powder
1 tbsp olive oil
Optional: Himalayan Pink salt and fresh ground pepper.
2 chicken breasts (cooked and diced)
1/4 c. each, red and green bell pepper (chopped)
feta cheese, crumbled
diced dill pickles
marble cheese shredded
BBQ sauce of your choice (you can check the health food section for a healthier option or you can make your own and sweeten with honey or maple syrup). I just used the Bulls Eye brand (Sweet & Sticky). It is all about balance, remember!
Preheat oven to 425 degrees
In a bowl or ziploc bag, combine sliced sweet potatoes with paprika, onion powder, olive oil. Toss to coat and season with sea salt and pepper.
Place sweet potatoes on baking sheet lined with parchment paper and bake for 40 minutes turning over after 20 minutes.
Remove nachos from oven (but leave the oven on), and lightly drizzle BBQ sauce over the nachos. Top with chicken breast, green/red peppers, marble cheese, dill pickles, feta cheese and green onion.
Broil until cheese is melted and bubbly.
Remove from oven and top with fresh tomatoes, jalapeños, salsa and greek yogurt if preferred!
This would easily serve 4!!