You’ll never think of nachos the same again with this dish. You get all the crunch, and satisfying toppings without the need for oily, inflammatory corn chips.
Chicken Jicama Nachos
1-2 tablespoons Coconut Oil
1 small Yellow Onion, diced
3 cloves of Garlic, chopped
1/4 cup Chicken Broth, low sodium
1 teaspoon Ground Cumin
1 teaspoon Ground Chili Powder
Pepper, to taste
1 Jicama, thinly sliced
2 cups Chicken, cooked, de-boned, and shredded or chopped
1 teaspoon fresh Lime Juice
Avocado, sliced or chopped
Salsa or Salsa Verde
Black Olives, soaked and rinsed
To cook the chicken:
1. Heat a large stainless or cast iron skillet over medium heat. Melt the coconut oil and saute the onions until they are soft. Add the garlic for one minute, then add the chicken.
2. Add some broth if the onions and chicken are sticking to the pan. Scrape any food bits off the bottom and mix into the chicken.
3. Add half of the spices (cumin, chili powder, and pepper) and cook until the chicken is heated through, the liquid is mostly cooked off, and the flavors combine (3-5 minutes).
To make the jicama chips:
1. Slice the jicama thinly with a knife. Jicama chips need to be thick enough to hold the ingredients, but thin enough to bend easily and not break when picking up the ingredients on the chip.
2. Toss the chips in the rest of the spices along with a little fresh lime juice, to taste.
To assemble the nachos:
1. Place a few jicama chips on a plate.
2. Scoop a small amount of the hot chicken mixture into the center of each shell.
3. Add any toppings you want.
Health Tip: Jicama is a low calorie alternative that can help with weight loss in addition to being low on the glycemic index/load scale. While high in fiber, some studies suggest it can protect against colorectal cancer and arthritis.