Loaded Cheesy Chicken Breast and Lentil Nachos
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Loaded Cheesy Chicken Breast and Lentil Nachos

Loaded Cheesy Chicken Breast and Lentil Nachos

with Peppers and Salsa

This pub classic gets a veggie twist with tender, spiced lentils, golden chicken and oodles of melty cheese! Served with sour cream and salsa, it's everyone's fave dinner!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

1 unit

Lentils, canned

(May contain Triticale, Wheat)

170 g

Tortilla Chips

½ cup

Cheddar Cheese, shredded

(Contains Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 unit

Sweet Bell Pepper

2 unit

Green Onion

½ cup

Tomato Salsa

(May contain Soy, Fish, Wheat, Sulphites, Egg, Milk, Sesame, Crustaceans, Mustard)

1 unit

Sour Cream

(Contains Milk)

7 g


2 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

2 unit

Chicken Breasts

Not included in your delivery

2 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories1270 kcal
Fat64 g
Saturated Fat19 g
Carbohydrate102 g
Sugar14 g
Dietary Fiber15 g
Protein73 g
Cholesterol190 mg
Sodium2470 mg
Trans Fat1.5 g
Potassium2450 mg
Calcium800 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Large Non-Stick Pan
Measuring Spoons
Parchment Paper
Baking Sheet


  • Using a strainer, drain lentils, reserving the liquid. Rinse lentils.
  • Core, then cut pepper into 1/2-inch pieces.
  • Thinly slice green onions.
  • Roughly chop cilantro.
  • Combine cheddar and mozzarella cheese in a small bowl.
  • Pat chicken dry with paper towels, then season with salt and pepper.
  • Pat chicken dry with paper towels. Season with salt and pepper.
  • Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
  • Transfer to a plate.
Cook peppers and lentils
  • Reheat the same pan to medium-high. When hot, add 1 tbsp (2 tbsp) oil, then peppers. Cook, stirring often, until tender-crisp, 3-4 min.
  • Add lentils, 2 tbsp (4 tbsp) reserved canning liquid and Enchilada Spice Blend. Cook, stirring often, until lentils are warmed through and spices are fragrant, 2-3 min.
  • Stir in chipotle sauce.
  • Season with 1/4 tsp (1/2 tsp) salt and pepper. Remove from heat.
Assemble and bake nachos
  • Thinly slice chicken. 
  • Line a baking sheet with parchment paper.
  • Layer tortilla chips, then half the cheese, lentil-pepper mixture, chicken and remaining cheese on the prepared baking sheet.
  • Bake nachos in the middle of the oven until cheese melts and starts to brown, 6-7 min. (NOTE: For 4 ppl, use 2 lined baking sheets and bake in the middle and top of the oven, rotating sheets halfway through.)
Finish and serve
  • Sprinkle green onions and cilantro over nachos.
  • Divide nachos between plates.
  • Serve sour cream and salsa on the side for dipping.
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