Mini Bell Pepper Chicken Nachos
Servings: 4
Calories: 167.5kcal
Ingredients
- 10 oz Raw Boneless Skinless Chicken Breast
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/8 tsp Salt
- dash Black Pepper
- 12 Sweet Mini Bell Peppers 2-3 inches long
- 1/4 cup Canned Black Beans Drained and Rinses
- 30 grams Black Diamond High Protein Cheese Shredded
- 1/3 cup Salsa
- 1/4 cup Light Sour Cream (See note*) 2
- 2 tbsp Jalapeno Pepper Chopped
- 1 tbsp Fresh Cilantro Chopped
Instructions
- Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.
- Place chicken on the center of the foil, and sprinkle with seasonings. Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 25 minutes, or until chicken is cooked through.
- Meanwhile, slice off and discard the stem ends of the bell peppers. Remove and discard seeds. Slice peppers in half lengthwise.
- Remove foil pack from the sheet, and spray sheet with nonstick spray. Raise oven temperature to 400 degrees.
- Lay pepper halves on the sheet, cut sides down. Bake for 5 minutes. Flip bell pepper halves. Bake until soft, about 5 more minutes.
- Thoroughly blot excess moisture from bell pepper halves. Arrange them on the center of the sheet. Top with shredded chicken, beans, and cheese. Bake until cheese has melted, about 3 minutes. Top with salsa, sour cream, jalapeño, and cilantro.* Want to cut even more unnecessary calories? Try using your favourite creamy Walden Farms dressing instead of sour cream.
Nutrition
Serving: 1serving | Calories: 167.5kcal | Carbohydrates: 10.5g | Protein: 20.3g | Fat: 4.7g | Fiber: 2g
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