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.
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
Instructions
- 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.
