If you’re anything like me, then you are always on the look out for recipes that are healthy, satisfying and most importantly, delicious! If they are easy to prepare and won’t cost you an arm and a leg, then that is always a bonus as well, right?!
I think I have cracked it with this easy and healthy swap to make incredible loaded ‘nachos’. Instead of using regular corn or nacho chips for this meal, I swapped them out for baked kumara slices, upping the vegetable content, and slashing both the sodium and fat content of the dish! Alongside this, I’m making the most of more wholefood ingredients rather than packaged and processed ones.
Recently a study published in the UK suggested that we need to increase our vegetable and fruit intake even further from the often quoted 5 plus a day to more like 10 for prevention of certain diseases! This dinner will certainly help get you towards that goal.
What you will need
2x large kumara cut into rounds, as thin as you can make them (orange is best but any will do)
¼ tsp smoked paprika
¼ tsp paprika
¼ tsp garlic powder
¼ tsp salt
Olive oil spray
2x skinless chicken breasts
Couple of large handfuls of baby spinach leaves
1x can black beans in chili sauce
1x cupful grated cheese
Avocado, tomato and Greek/ plain yoghurt to serve
What you need to do
Heat your oven to 200 degrees Celsius and line a couple of trays with baking paper. Place your kumara rounds onto the trays, trying not to overlap any. Spray with a little oil. Mix the paprika, garlic and salt and sprinkle onto the kumara, reserving some for your chicken. Place in the oven for about 20 minutes. Turn the kumara over and place back in the oven for an additional 20 minutes until the kumara is looking golden. Sprinkle the rest of the spice mixture over the chicken breasts and place in the oven to bake for about 20 minutes with the kumara (depending on the size of your chicken breasts). Remove from the oven and shred the chicken. Put all of the kumara onto one tray, it doesn’t matter if they overlap a little now. Layer the spinach leaves over the cooked kumara with the chilli beans and chicken over the top. Sprinkle the cheese over it all and place back in the oven for 7-10 minutes to heat the beans through and melt the cheese. Serve with some diced avocado, tomato and a dollop of yoghurt.
You could experiment with the different beans you add, or add in some corn and salsa. You could also swap out the chicken for lean beef mince if you prefer. Enjoy!