Greek-Inspired Loaded Pita Nachos
These loaded nachos are a perfect combination of greek flavors. Creamy tzatziki, salty feta, juicy chicken, and fresh vegetables like cucumber and bell pepper come together on a bed of crispy pita chips.
Swing by your local Tacoma Boys to find everything you’ll need to whip up this tasty dish!
- 1 tbsp avocado oil
- 2 medium chicken breasts
- ½ tsp salt, to taste
- ¼ tsp black pepper
- ¼ tsp dried oregano
- ¼ tsp dried basil
- 3 medium pita breads, cut into triangles
- ⅓ cup Mt Vikos Traditional Feta, crumbled
- 1 small red onion, diced
- ½ bell pepper, diced
- ½ cucumber, finely diced
- ⅓ cup black olives, sliced
- 2 tbsp parsley, roughly chopped
- 5 ounces plain greek yogurt
- ⅓ cucumber, coarsely grated
- ½ lemon, juiced
- 1 tsp garlic, minced
- 2 tbsp parsley, chopped
- Salt and pepper to taste
Cook the chicken.To make the chicken, preheat a cast iron skillet over medium heat and add the avocado oil. Lay the chicken breasts in the hot oil and sprinkle with salt, pepper, dried oregano, and dried basil. Cook 3-5 minutes per side or until the internal temperature of the chicken measures 165 degrees Fahrenheit. Remove from heat and let rest for 10 minutes, then dice into bite-sized pieces.
Make the sauce.To make the tzatziki, whisk together all the ingredients for the tzatziki sauce.
Toast the pitas.To make the pita chips, spread the pita triangles in one even layer on a dry baking sheet. Broil on high for 3-4 minutes, until golden brown and crisp. Let cool slightly.
Assemble & serve!Assemble nachos by spreading the crisp pita chips in a single layer on a serving platter. Top with desired amount of diced chicken, crumbled feta, red onion, bell pepper, cucumber, black olives, and parsley. Drizzle with desired amount of tzatziki and serve immediately.