Mediterranean Chicken Nachos
These healthy nachos are a fresh, flavorful twist on a classic, layering crispy pita chips with spiced chicken, a bright herb-packed salsa, and creamy feta dressing. They’re perfect as a shareable appetizer or a fun dinner.
Servings: 6
Ingredients
For the Salsa
- 3 Roma tomatoes, diced
- 1 large jalapeño, minced
- 1/4 cup pitted kalamata olives, chopped
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint leaves
- 1 teaspoon sumac
- Kosher salt
- Freshly ground black pepper
- 1 lemon, juiced
- Extra virgin olive oil
For the Chicken
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, halved and thinly sliced
- 3 large garlic cloves, minced
- 1 1/2 pounds boneless skinless chicken breasts, thinly sliced into bite-sized pieces
- 1 1/2 teaspoons sumac
- 3/4 teaspoon ground allspice
- Kosher salt
- Freshly ground black pepper
- 1/2 lemon
Instructions
- Prepare the salsa. In a medium mixing bowl, combine the tomatoes, jalapeño, kalamata olives, parsley, mint, and sumac. Add a big dash each of kosher salt and black pepper. Add the lemon juice and drizzle generously with olive oil. Toss to combine and set aside.
- Prepare the toppings. Make the Pickled Red Onions, the Creamy Feta Dressing, and the Pita Chips, if using homemade.
- Cook the chicken. In a large nonstick pan or skillet, heat olive oil over medium-high heat until it shimmers. Add the onion and cook for about 5 minutes, tossing occasionally, until the onions have softened and charred in spots. Add the garlic and cook for another 30 seconds or until fragrant. Now add the chicken and season with the sumac, allspice, and a big pinch each of kosher salt and black pepper. Cook over medium-high heat, tossing occasionally, until the chicken is fully cooked and no longer pink in the middle, about 5 to 7 minutes. Remove from the heat and squeeze the lemon juice all over the chicken.
- Assemble the chicken nachos. Spread some pita chips on a large serving platter or tray. Add the chicken on top. Now add as much of the salsa as you like. Finish with the pickled onions and a drizzle of the feta dressing. Put any leftover salsa or toppings in small bowls to serve next to the nachos.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, sumac, allspice and olives used in this recipe.
- Note: the nutrition information for this recipe does not include the Pickled Red Onions, Creamy Feta Dressing, or Pita Chips.
Nutrition
Calories: 207.4kcal | Carbohydrates: 7.4g | Protein: 25.3g | Fat: 8.7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 4.9g | Trans Fat: 0.01g | Cholesterol: 72.6mg | Sodium: 226.7mg | Potassium: 622.9mg | Fiber: 2.2g | Sugar: 2.4g | Vitamin A: 927.8IU | Vitamin C: 32.4mg | Calcium: 43.6mg | Iron: 1.3mg
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