Greek Lemon Chicken Nachos with Chickpeas – #15MinuteSuppers

Greek Lemon Chicken Nachos with Chickpeas #15MinuteSuppers | Famished Fish, Finicky Shark

Okay I’m talking business now. My blog is called Famished Fish, Finicky Shark. So here’s to feeding my fish and my little shark!

Greek Lemon Chicken Nachos with Chickpeas #15MinuteSuppers | Famished Fish, Finicky Shark

I’m talking family and kid friendly food packed with flavor with catering to my autistic son’s needs. We started him on a gluten free diet last week to help with his behavior issues (which is working immensely by the way!) and I’ve had fun improvising new and creative ways to work this into all of our diets, without cutting out the fun of dinnertime.

Greek Lemon Chicken Nachos with Chickpeas #15MinuteSuppers | Famished Fish, Finicky Shark

These Greek Lemon Chicken Nachos with Chickpeas are packed with flavor and full of colorful nutrition. My family loved every bite, even my finicky shark was digging in with both hands!

And these couldn’t be simpler to throw together-in just 15 minutes too!

Ingredients:
1 1/4 lb chicken breast, chopped for stir fry
15 oz can garbanzo beans, rinsed and drained
2 Tb olive oil vinaigrette
1 Tb lemon juice
1 Tb dried oregano, crushed
1 tsp garlic salt
1/2 tsp black pepper

1 cup cucumber, peeled and diced
1 cup olives, chopped
1/2 cup green bell pepper, diced
2 Tb cilantro, minced
5 oz feta cheese, crumbled
1 Tb olive oil
1 Tb lemon juice
Dash garlic salt
Dash salt
Dash black pepper

1/2 pound tortilla chips
1 cup shredded cheddar cheese
1 tomato, sliced (optional)

Directions:

Preheat your oven broiler.

Heat a large non-stick skillet over medium heat. Toss the chicken with the vinaigrette and lemon and add to the skillet. Season with oregano, garlic salt and black pepper. Cook until no longer pink, about 4 minutes.

Greek Lemon Chicken Nachos with Chickpeas #15MinuteSuppers | Famished Fish, Finicky Shark

Meanwhile, chop the cucumber, bell pepper, olives, cilantro, and feta cheese and toss lightly in a medium bowl. Drizzle with olive oil and lemon juice and season with garlic salt, salt and pepper. Toss lightly and set aside.

Greek Lemon Chicken Nachos with Chickpeas #15MinuteSuppers | Famished Fish, Finicky Shark

Stir the chicken and add the garbanzo beans. Cook through another 4 minutes.

On a large foil lined baking sheet, layer half the tortilla chips, half the cheese, and half the chicken mixture. Repeat layers and place in broiler oven for 4-5 minutes, until tortilla chips are toasted cheese is lightly browned.

Greek Lemon Chicken Nachos with Chickpeas #15MinuteSuppers | Famished Fish, Finicky Shark

Remove from oven and top with Greek salsa mixture. Garnish with tomato slices, if desired. Dig in with forks and fingers.

Greek Lemon Chicken Nachos with Chickpeas #15MinuteSuppers | Famished Fish, Finicky Shark

How do you top your nachos?

You may also enjoy Hot Cheesy Spinach Dip with Bacon

Greek Lemon Chicken Nachos with Chickpeas

Prep Time: 3 minutes

Cook Time: 12 minutes

Total Time: 15 minutes

Number of servings: 6

Per Serving 910 calories

Fat 46 g

Carbs 74 g

Protein 53 g

6

Greek Lemon Chicken Nachos with Chickpeas

Weight Watchers PointsPlus®: 24

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Lemon Chicken and Garbanzo Beans

  • 1 1/4 lb chicken breast, chopped for stir fry
  • 15 oz can garbanzo beans, rinsed and drained
  • 2 Tb olive oil vinaigrette
  • 1 Tb lemon juice
  • 1 Tb dried oregano, crushed
  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • For the Greek Salsa

  • 1 cup cucumber, peeled and diced
  • 1 cup olives, chopped
  • 1/2 cup green bell pepper, diced
  • 2 Tb cilantro, minced
  • 5 oz feta cheese, crumbled
  • 1 Tb olive oil
  • 1 Tb lemon juice
  • Dash garlic salt
  • Dash salt
  • Dash black pepper
  • {For the Nachos]
  • 1/2 pound tortilla chips
  • 1 cup shredded cheddar cheese
  • 1 tomato, sliced (optional)

Instructions

  1. Preheat your oven broiler.
  2. Heat a large non-stick skillet over medium heat. Toss the chicken with the vinaigrette and lemon and add to the skillet. Season with oregano, garlic salt and black pepper. Cook until no longer pink, about 4 minutes.
  3. Meanwhile, chop the cucumber, bell pepper, olives, cilantro, and feta cheese and toss lightly in a medium bowl. Drizzle with olive oil and lemon juice and season with garlic salt, salt and pepper. Toss lightly and set aside.
  4. Stir the chicken and add the garbanzo beans. Cook through another 4 minutes.
  5. On a large foil lined baking sheet, layer half the tortilla chips, half the cheese, and half the chicken mixture. Repeat layers and place in broiler oven for 4-5 minutes, until tortilla chips are toasted cheese is lightly browned.
  6. Remove from oven and top with Greek salsa mixture. Garnish with tomato slices, if desired. Divide onto 6 plates and dig in, or serve as an appetizer platter.

Need more quick 15 minute recipe ideas? Check out these other great #15MinuteSuppers!

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