Sheet-Pan Chicken Nachos

Ingredients

• 3 (150 g) whole-wheat tortillas
• 1 tbsp (15 ml) olive oil
• 2 tsp (5 g) smoked paprika
• 7 oz (200 g) chicken breast
• 1/2 cup (55 g) sharp cheddar, grated
• 1 cup (150 g) cherry tomatoes, halved
• 1 (120 g) avocado, diced
• 1/3 (40 g) red onion, finely diced
• 2 tbsp (30 ml) lime juice
• 1/3 cup (80 g) plain Greek yogurt
• 1/4 cup (12 g) chopped fresh cilantro

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Method

1. Heat the oven to 425°F (220°C). Cut each tortilla into 8 wedges, toss with the oil and half the paprika and bake in one layer on a half sheet pan 6-8 minutes, until crisp.
2. Meanwhile toss thin strips of the chicken with the rest of the paprika and sear in a dry nonstick pan over medium-high heat 6-7 minutes, until it reads 165°F (74°C). Chop it.
3. Push the chips together, scatter the chicken and cheddar over and bake 4-5 minutes, until the cheese bubbles.
4. Toss the tomatoes, avocado and onion with half the lime juice and stir the rest into the yogurt. Spoon both over the nachos and scatter the cilantro.