Chicken Shawarma Nachos
These Chicken Shawarma Nachos deliver 31g protein and 409 calories per serving—a satisfying appetizer that actually fits your macro plan. Six servings cook in quick prep on the stovetop, stacking 186g total protein in one batch. Ideal for staying on target while eating food that feels indulgent during a cut.
Ingredients
- •Greek Yogurt (2%)(80g)
Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.
- •Turmeric, Ground(3g)
- •Cardamom, Ground(3g)
- •Cinnamon, Ground(3g)
- •½ teaspoon paprika
- •Cumin, Ground(3g)
- •1 Teaspoon Sea Salt, Plus More To Taste
- •Chicken Breast, Boneless Skinless(454g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Tomato
- •Yellow Onion(120g)
- •Garlic
- •Parsley, Fresh(180g)
- •Cucumber(180g)
- •Lemon Juice, Fresh(45g)
- •Tortilla Chips, Corn, Plain
- •Cheese, Feta, Crumbled(227g)
- •Peppadew Peppers, Jarred, Drained(120g)
- •Tahini (sesame paste)(120g)
- •Lemon Juice, Fresh(60g)
- •Garlic
- •½ Teaspoon Sea Salt, Plus More To Taste
Instructions
- 1In a large bowl, whisk together the yogurt, turmeric, cardamom, cinnamon, paprika, cumin and 1 teaspoon of the salt. Add the chicken to the bowl and toss until coated all over.
- 2Preheat the oven to 400°F with a rack in the center position. Line a large rimmed sheet pan with parchment paper.
- 3In a medium bowl, combine the Roma tomatoes, onions, garlic, parsley, cucumber, Peppadews, and lemon juice. Season to taste with salt.
- 4Arrange chicken on the prepared sheet pan and baker for about 18-20 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer. Transfer the chicken to a cutting board and discard the parchment paper. Allow the chicken to rest for 5 minutes before thinly slicing, or cutting into bite size pieces.
- 5Arrange a single layer of chips on the sheet pan, add ⅓ of the chicken and ⅓ of the feta. Repeat with remaining chips, chicken and feta. Bake in the oven until the cheese and chicken are warmed through, about 10 minutes.
- 6Meanwhile, make the tahini sauce. In a medium bowl, whisk together the tahini, lemon juice, garlic, ½ cup water, and salt until smooth. Note: The tahini sauce ingredients might look like they are separating before coming together, continue whisking until smooth.
- 7Top the nachos with the tomato mixture and the peppadews. Drizzle with the tahini sauce. Serve warm.
Nutrition — Per Serving
409
calories
31g
protein
23g
fat
- Carbohydrates
- 24g
- Saturated fat
- 7.4g
- Sodium
- 521 mg
- Dietary fiber
- 8.3g
6 servings per batch · ~266g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Set up your profile to enable swaps →Common questions
How much protein does Chicken Shawarma Nachos have per serving?
Each serving contains 31g of protein and 409 calories with 23g fat and 24g carbs. This is a solid appetizer option if you're looking to sneak protein into a starter without blowing your carb budget.
How long does Chicken Shawarma Nachos take to prep?
This recipe qualifies as quick prep and yields 6 servings at once, making it efficient for batch-prepping appetizers or snacks throughout the week. You can have it ready in minimal time on the stovetop.
Is Chicken Shawarma Nachos good for fat loss?
At 409 calories and 31g protein per serving, this recipe fits well into a fat loss phase where you're staying within a 400-500 calorie range per meal. The protein-to-calorie ratio supports satiety without exceeding typical deficit meals.
