- 150 g chicken, ground
- ½ cup canned lentils, drained and rinsed
- 1 ½ tsp. cumin
- 40 corn chips
- 20 cherry tomatoes, halved
- 2 jalapeno peppers
- ½ cup frozen mango
- ½ cup frozen pineapple
- 200 g Oikos plain Greek yogurt (0% M.F.)
- 1 tsp. sriracha sauce
- ½ avocado, sliced
- Fresh coriander, chopped (optional)
Nutritional value, per serving :
|Total fat||15 g|
|Saturated fat||3.1 g|
Preheat the oven to 400 °F (205 °C).
In a non-stick pan, brown the meat, lentils and cumin.
Line a cookie sheet with parchment paper and place the corn chips on top. Garnish with the remaining ingredients and bake for 10 minutes.
Meanwhile, in a small bowl, combine the yogurt and sriracha.
When the nachos are ready, place avocado slices on top and sprinkle with fresh coriander. Serve immediately with the spiced yogurt.