Chicken Nachos with South Pacific Plantains

Our South Pacific Plantains are insanely delicious on their own - there's no question about that. But sometimes...

We just can't help but want to add a little extra oomph. Sometimes, we'll whip up a quick warmed cilantro garlic dipping oil. But this time, we used the plantains to make a hearty and filling dish. Introducing... Chicken Nachos with South Pacific Plantains!

naturebox-plantainchipnachos

Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients:

For the Spice-Rubbed Chicken:

  • Organic nonstick cooking spray
  • 1 medium chicken breast
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika

For the Nachos:

  • 1 bag NatureBox South Pacific Plantains
  • 1 can (15 ounces) refried black beans
  • 2 ounces shredded sharp cheddar cheese
  • 1 avocado, peeled, pitted and diced
  • 1 tomato, chopped
  • 1/4 cup chopped fresh cilantro

For the Chipotle Sour Cream:

  • 1 chipotle in adobo, minced
  • Juice of 1/2 lime
  • 1/3 cup light sour cream

Directions:

1. Make the Spice-Rubbed Chicken: Preheat oven to 400 degrees F. Spray small rimmed baking pan with cooking spray. Rub both sides of chicken with chili powder, cumin and paprika. Place on prepared pan; bake 15 to 17 minutes or until internal temperature reaches 165 degrees F, turning once halfway through cooking. Remove chicken from oven; leave oven on. Let chicken cool 5 minutes; chop into 1/2-inch pieces.

2. In an oven-proof serving dish or platter arrange plantain chips. Dollop with beans; sprinkle with cheese and chopped chicken. Bake 4 to 5 minutes or until cheese is melted and beans are warmed through.

3. Meanwhile, make Chipotle Sour Cream: In small bowl, stir together chipotle, lime juice and sour cream.

4. Remove nachos from oven; top with avocado, tomato, cilantro and Chipotle Sour Cream.

For the ultimate treat, pair this dish with Watermelon Basil Lemonade!

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