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!
Ingredients
-
Time
20 m
-
4-6 servings
-
Cals
cals
- 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
Directions
-
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.
