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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
Cilantro
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
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.)
- Sprinkle green onions and cilantro over nachos.
- Divide nachos between plates.
- Serve sour cream and salsa on the side for dipping.
