Chicken Nachos
This Chicken Nachos delivers 43g protein and 354 calories per serving — a high-protein, calorie-controlled appetizer for lifters in a cutting phase. Quick-preps 4 servings on the stovetop, offering concentrated protein with minimal calories wasted on low-impact ingredients. Cook this when you need nutrient density in a smaller serving to fit tight calorie targets while maintaining strength.
Ingredients
- •Chicken Breast, Boneless Skinless(567g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Salsa, Prepared, Red, Store-Bought
- •Cumin, Ground(15g)
- •Chipotle peppers in adobo sauce(5g)
- •Oregano, Dried(5g)
- •Garlic powder(5g)
- •1 teaspoon kosher salt
- •¼ cup water
- •Beans, Pinto, Canned, Drained
- •Tortilla, Corn, 6-Inch
- •Cooking spray (per 1-second spray)
Non-stick spray (PAM or store brand). Saves calories vs. pouring oil.
- •½ teaspoon kosher salt
- •Mexican Blend Cheese(170g)
Pre-shredded Mexican blend cheese. Any store brand works.
Instructions
- 1Place the chicken, salsa, cumin, chipotle chili, oregano, garlic powder, salt, and water in a medium saucepan. Stir to combine, then bring to a gentle simmer. Partially cover the pot, then simmer for 12 to 14 minutes, until the chicken is cooked through (it should reach 165°F on an instant read thermometer). Halfway through, use a large spoon to turn the chicken over and spoon some of the salsa mixture over the top.
- 2With two forks, shred the chicken on a cutting board (or directly in the pot). Stir it back into the salsa mixture. Stir in the pinto beans. Let simmer for 2 minutes, stirring often, until hot and slightly thickened.
- 3Bake the chips: Preheat your oven to 350°F. Cut each tortilla into 6 wedges (I cut mine in half, then slice each half into three evenly sized wedges), then arrange in a single layer on two ungreased baking sheets.
- 4Bake for 6 minutes, then with tongs (or quickly and carefully with your fingers), flip the chips. Lightly coat with cooking spray and sprinkle with salt. Rotate the pans between the top and bottom racks, then bake the chips an additional 6 to 9 minutes, until they are just beginning to turn golden. Remove from the oven and let cool. Turn the oven to broil.
- 5Arrange the cooled tortilla chips on an oven-proof serving platter or pile all of them onto a single baking sheet. Spoon the chicken and bean mixture over the chips. Sprinkle with cheese, then place under the broiler for a few minutes, until the cheese is melted and bubbly. Remove from oven, then sprinkle with any additional desired nacho toppings. Enjoy immediately.
Nutrition — Per Serving
354
calories
43g
protein
17g
fat
- Carbohydrates
- 4g
- Saturated fat
- 8.9g
- Sodium
- 345 mg
- Dietary fiber
- 1.1g
4 servings per batch · ~192g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Chicken Nachos have per serving?
Each serving contains 43g of protein with only 354 calories, making it an exceptional protein-to-calorie ratio for an appetizer or snack. Macros are 17g fat and 4g carbs per serving.
How long does it take to make Chicken Nachos?
This recipe has quick prep time and yields 4 servings on the stovetop, so you can prepare multiple portions of this high-protein appetizer in minimal time. Perfect for snacking throughout the week or serving at meals.
Are Chicken Nachos good for fat loss?
At 354 calories and 43g protein per serving with only 4g carbs, these nachos are purpose-built for fat loss phases where you need high-protein, low-calorie options. You can include this as a full meal or substantial snack without compromising your deficit.
