Ingredients

The following ingredients have 8 Servings
  • 2 to 3 (10 ounces) chicken breasts*
  • 2 tablespoons olive oil
  • 2 limes juiced
  • 1 lime zested
  • 1/2 teaspoon sugar
  • 2 garlic cloves (minced)
  • salt and fresh ground pepper (to taste)
  • 6 low carb whole wheat flour tortillas** (cut into triangle wedges)
  • 1 cup canned sweet corn kernels, (rinsed)
  • 1 can BUSH’S® Black Beans, (rinsed, divided)
  • 1 cup cherry tomatoes (halved)
  • 1 cup low fat shredded mexican-blend cheese
  • 1 small red onion (finely chopped)
  • 1 avocado (chopped, for garnish)
  • parsley or cilantro, (for garnish)
  • light sour cream (for serving)

Instruction

  • Preheat oven to 350F.
  • In a large ziploc bag, combine chicken, lime juice, lime zest, sugar, salt, pepper, and garlic; close the bag and shake it around until well combined. Set aside for 10 minutes.
  • Spray indoor grill pan with cooking spray, and preheat on the stovetop over medium high heat for about one minute.
  • Place chicken on the hot grill pan; cook for 4 minutes on both sides.
  • Let the chicken rest for 5 minutes before shredding.
  • Transfer chicken to the oven and cook for about 20 minutes, until chicken is cooked all the way through.
  • Cut the flour tortillas into triangle wedges and arrange on a lightly greased 11 x 13 baking sheet.
  • Spray the flour tortillas with cooking spray and bake for 8 to 10 minutes, or until lightly browned.
  • Remove tortilla chips from oven and preheat the oven temperature to 400F.
  • Top prepared tortilla chips with corn, BUSH’S® Black Beans, tomatoes, prepared shredded chicken, and cheese.
  • Bake nachos for 15 minutes, or until heated through and cheese is melted.
  • Remove from oven and garnish with chopped onions, avocado, and parsley or cilantro.
  • Serve with light sour cream on the side.