Chicken Nachos

Ingredients

• Chicken Breast (600g)
• 4 Whole Wheat Tortillas (280g)
• 1 Tsp Tomato Paste (10g)
• 1 Cup Chicken Broth (200g)
• 1 Lime (45g)
• 2 Cloves Garlic (Grated) (6g)
• 1 Tsp Ground Cumin (6g)
• 1 Tsp Paprika (6g)
• 3 Tbsp Low-Fat Yogurt (150g)
• 1 Tbsp Semi-Skimmed Milk (10g)
• 1 Medium Tomato (110g)
• 1/2 Cup Chopped Parsley (30g)
• 1 Tsp Olive Oil (5g) and Salt

Instructions

• Preheat the oven to 180°C (350°F).
• For the nacho chips, cut the tortillas into long strips, stack them, and slice into triangle shapes. Arrange them on a baking sheet lined with parchment paper. Bake for 7–10 minutes until crisp.
• In a deep bowl, combine the spices, grated garlic, tomato paste, and 2 teaspoons of chicken broth. Once the paste dissolves into a smooth marinade, add the chicken and coat evenly.
• Heat and lightly grease a wide skillet. Sear the chicken for 3 minutes on each side, then set aside. For the yogurt sauce, mix the yogurt and milk in a bowl and refrigerate.
• Pour the remaining chicken broth into the skillet, mixing it with the pan drippings, and bring to a simmer. Meanwhile, shred the rested chicken with two forks.
• Add the shredded chicken into the simmering broth. Cook for 3 minutes or until the liquid reduces and is absorbed.
• Arrange the baked tortilla chips in a shallow serving dish or platter. Top with the shredded chicken, diced tomatoes, chopped parsley, and finish with a drizzle of the yogurt sauce before serving.
• Serves 4.