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Top Notch Chicken Nachos

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Chicken like WHOA! Top Notch Chicken Nachos are comin in hot!! LOVE THESE! And for so many reasons: Need a delicious and fun yet healthy appetizer? Looking for a fresh new recipe for dinner that is full of flavor and healthy ingredients? Well then try these chicken nachos!!! They are going to be a regular during football season that is for sure and for certain. Simple and yet sooo much deliciousness in this pan.

top notch chicken nachos

I love that I used my homemade tortilla chips for this recipe because the chips make the recipe and they have the perfect amount of crispness in them with a touch of kosher salt–PERFECTION ACHIEVED!! They are super addicting but the guilt level remains low because they are baked tortilla chips. Have at it my friends! 😉

top notch chicken nachos

When it comes to topping these top notch chicken nachos feel free to get creative. Part of the fun is developing a recipe that is geared toward your personal preferences. Throw on some chips and chicken and then see how creative you can get. Toss in some cheese, onion, tomatoes, salsa, jalapenos, etc. The list can go on and on. This would be a fun recipe to change up every time you make it depending on what you are in the mood for. Get crazy!

top notch chicken nachos

After pulling the chicken nachos out of the oven, I topped them with a little bit of sour cream and fresh avocado AND I could not resist and even made some of my guacamole to go with and it certainly took these nachos to a new level because I could not stop eating them. YUMS in the TUMMZ!!

top notch chicken nachos

You know these chicken nachos are shouting your name so go ahead and give ’em a shout back and tell em you are about to crush them for all they are worth. I get a little out of hand when I start cooking.

The hubs usually sends me the sympathetic eyebrow raised look like “Oh here she goes again kids.”
Me: “Wait for it, wait for it….BOOM! You gonna like them there nachos!” 🙂
Hubs: ……………………………..
EMPTY PAN OF NACHOS!!

top notch chicken nachos

Top Notch Chicken Nachos

Megan
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer

Ingredients
  

  • 1 pound chicken tenderloins cooked and shredded
  • 1/2 teaspoon chili powder
  • Homemade tortilla chips
  • 1/2 teaspoon kosher salt
  • 1-2 cups Monterey Jack cheese and/or Cheddar cheese
  • 1/2 cup red onion chopped
  • 1/2 guacamole peeled and cubed
  • 1/4 cup your favorite salsa
  • 2 tablespoons cilantro
  • additional toppings: guacamole sour cream, extra salsa because you can never have too much, hot sauce

Instructions
 

COOK CHICKEN/CHIPS:

  • Preheat oven to 375℉ and rinse chicken tenders and pat dry with paper towels.
  • Spray baking sheet with non-stick spray and lay out tenders so they do not touch.
  • Spray tenders with non-stick spray. Sprinkle with chili powder and season with salt and pepper. Bake for 18-20 minutes. While chicken is cooking, prepare tortilla chips.
  • Cut 4 tortillas into 8 even pieces and spread out on baking sheet. Spray tortillas with non-stick spray and sprinkle kosher salt on top. Bake for 12 minutes.

NACHOS:

  • Turn oven down to 350℉.
  • Lay all the baked tortilla chips on same baking sheet used for tortilla chips and assemble nachos. Layer chicken first, trying to make sure every chip has some chicken on top.
  • Continue to layer with cheeses, onion, cilantro, and salsa.
  • Bake for approximately 10 minutes or until cheese has melted.
  • Top with avocado and sour cream.
  • Serve with guacamole if desired, which I would recommend!!

 

 

Poached Eggs on Avocado Toast

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Welcome! Here on 3 Scoops I am happy to present the ultimate avocado toast that will satisfy any breakfast cravings whether salty or sweet! This combination fulfills them both and it is FANNNNTASTIC!! Poached eggs on avocado toast with cherry tomatoes, blueberries, and crushed pistachios is a plate full of nutrition and shouting EAT ME!! Plus, you should probably keep reading and find out why you should eat more cherry tomatoes!

Try some Poached Eggs on Avocado Toast!

 

Poached Eggs on Avocado Toast

Poached eggs…so what’s the trick to fixing up some restaurant style poached eggs? Well it all starts with having some fresh eggs to use. Do you like the runny poached eggs or the ones that are more cooked? If you like them runny then cook them for 4 minutes but if you would rather have them more cooked through shoot for 5 minutes and then remove them from the water. They are great either way but I usually take them out of the water around 4 minutes.Plus I learned this handy little trick from Lindsay at Pinch of Yum to help the eggs get a good shape using mason jar lids!

Poached eggs on avocado toast

The combination of avocado with cherry tomatoes and blueberries makes this avocado toast my new favorite meal! Literally making the mmm sounds after every bite! 😉 I also put this avocado toast together using my crazy good whole grain white bread! So yeah, you could say I’m obsessed with this recipe lately.

Cherry tomatoes are also usually on my weekly shopping list because they pack a lotta nutrients and flavor in a tiny little tomato! They are sweeter than larger tomatoes but still have a low sugar content. It is the best of both worlds!! They are great for more than just topping salads. I love slicing/chopping them and adding them to wraps, tacos, dips, and sandwiches. Also a tip for storing tomatoes..they keep their flavor best stored at room temperature and not in the fridge. If your tomatoes are not ripe yet, store them in a paper bag. Tomatoes kept in the fridge lose their flavor quickly .

 

Poached eggs on Avocado Toast

Poached Eggs on Avocado Toast

Poached Eggs on Avocado Toast

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients
  

  • 2 slices white whole grain bread
  • 1/2 avocado ripe
  • 2 eggs
  • 3-4 cherry tomatoes
  • blueberries
  • pistachios crushed
  • salt and pepper to taste

Instructions
 

For the Poached Eggs

  • Add enough water in medium saucepan to cover eggs. Pour 1 teaspoon vinegar into water to help eggs hold shape. Taste will not be altered. Place 2 lids (rims only) of mason jars in bottom of saucepan. Bring water to a boil and then turn off heat but let saucepan remain on burner. Crack eggs into a small bowl and then pour into lids at bottom of saucepan. For soft and runny eggs remove from water at 4 minutes. For slightly runny eggs, let cook for 5 minutes. When removing eggs from pan with spatula, remove egg and lid at same time. While holding egg, remove lid and then top avocado toast with egg.

For the Toast

  • While eggs are cooking, toast bread and mash avocado on top of toast.
  • Slice cherry tomatoes and place on top of avocado.
  • Garnish with blueberries and crushed pistachios.

 

 

Grilled Chicken Legs with Provencal Marinade

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Grilled Chicken Legs with Provencal Marinade…that is what should be on your menu for today! I am obsessed with this delicious and juicy grilled chicken. It screams YUMMYYY! Herbs from Provence is one of the main ingredients in this marinade and if you have not used it before…then you should probably head to the store [icon type=”cart”] and grab yourself some because the smell alone is just awesome! As soon as you sink your teeth into this juicy chicken you will taste the beloved Herbs from Provence! Gotta love these herbs!!

grilled chicken legs text

To help the marinade soak into the chicken, I made three to four slashes in each chicken breast. The chicken legs will be a lot more flavorful this way and it looks pretty sweet too! I marinated the chicken legs for 3 hours.

grilled chicken legs with provencal marinade

For the marinade, I mixed together olive oil, Dijon mustard, white wine vinegar, Herbs from Provence, garlic, salt, and red pepper flakes. I gave it a few good stirs and poured it in a Ziploc bag with the chicken legs and that is the preparation folks! I let the chicken marinate for 3 hours in the fridge to make sure the juices and seasonings soaked into the chicken.

grilled chicken legs with provencal marinade

To properly cook these chicken legs, they were grilled over indirect medium heat for 50 minutes to 1 hour and were flipped one time. The target temperature to look for is 170 degrees at the center not touching the bone. The rest is history because these chicken legs will not stick around for long. They are simply amazing!!

grilled chicken legs with provencal marinade

Grilled Chicken Legs with Provencal Marinade

Megan
Print Recipe Pin Recipe
Prep Time 3 hours 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes

Ingredients
  

  • 6-8 chicken legs

For the Marinade:

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons dijon mustard
  • 3 tablespoons white wine vinegar
  • 2 tablespoons Herbs from Provence
  • 3 garlic cloves minced
  • 2 teaspoons kosher salt
  • 1/2 teaspoon crushed red pepper flakes

Instructions
 

  • FOR THE MARINADE: In a medium bowl, whisk together marinade ingredients.
  • MARINATE THE CHICKEN: Make three to four deep slashes in each chicken leg. Place them all in a large Ziploc bag and pour the marinade over the chicken legs. Seal the bag and flip the bag a couple of times so the chicken is covered with the marinade. Refrigerate for 3 to 4 hours, turning the bag a couple times to redistribute the marinade.
  • GRILL THE CHICKEN: Prepare your grill for medium heat at approximately 350-450 degrees. Remove chicken from bag, discarding the marinade, and grill over indirect heat for 50 minutes to 1 hour. Flip chicken half way through grilling time. Chicken should reach an internal temperature of 170 degrees.

Notes

Recipe adapted from Jamie Purviance

 

 

grilled chicken legs text