You can’t beat a big bowl of this tasty Chicken and Bean Nachos with Lime Guacamole.
Chicken and Bean Nachos with Lime Guacamole Recipe: Ingredients
Serves 4
- 4 small chicken breast fillets
- 1 tsp lemon pepper
- 1 tsp cajun seasoning
- 1 tsp dried oregano
- 1 large avocado, peeled, sliced
- 1 lime, rind finely grated, juiced
- ½ cup sour cream
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 400g can red kidney beans, drained, rinsed
- 400g can diced tomatoes
- olive oil cooking spray
- corn chips, to serve
- 1 cup grated tasty cheese
- 1 long green chilli, deseeded, thinly sliced
- 1 long red chilli, deseeded, thinly sliced
How to:
1 Place chicken in a shallow ceramic dish. Combine lemon pepper, cajun seasoning and oregano in a small bowl. Rub spice mixture over chicken. Cover and refrigerate for 30 minutes.
2 Place avocado, lime rind and 1 tbsp lime juice in a bowl and mash with a fork until smooth. Add sour cream and stir until well combined. Cover and refrigerate.
3 Heat oil in a frying pan over medium heat. Add onion; cook for 3 minutes or until soft. Add beans and tomatoes. Stir until well combined and mixture comes to the boil. Season with salt and pepper.
4 Heat a chargrill pan over medium heat. Spray chicken with olive oil. Cook for 4 minutes each side or until cooked through. Transfer to a plate; cover and stand for 5 minutes. Slice. Divide corn chips between 4 plates. Top with bean mixture, chicken and cheese. Cook under a grill for 1-2 minutes or until cheese is melted. Top with chilli. Spoon guacamole into dishes and serve.
