Easy Chicken Nacho Bowls
A delicious and easy-to-make barbecue chicken bowl with charred corn, jalapeño lime crema, and chips topped with fresh chives, lime wedges and radishes.
Ingredients
- 1 lb chicken breasts sliced in half lengthwise
- 1/4 cup BBQ sauce
- 3 8 '' Tortillas*
- 1 tablespoon olive oil
- kosher salt
- 1 cup frozen corn thawed
- Serving: lime wedges fresh chopped chives, sliced radishes
Jalapeño Lime Crema
- 1/4 cup light sour cream
- 1 tablespoon lime juice
- 3 tablespoons light miracle whip
- zest 1/2 lime
- 1/4 teaspoon salt
- 1/2 jalapeño seeds and membranes removed
Instructions
- Preheat oven to 350℉. Cut tortillas into 8ths like a pizza and place on a rimmed baking sheet. Lightly brush with olive oil and a pinch of kosher salt. Bake for 10 minutes or until crispy. Set aside.
- Meanwhile, place chicken breasts in baking dish with the barbecue sauce and mix with tongs until well coated. Bake at 350℉ for 22-25 minutes until cooked through. Let cool a few minutes and then shred.
- Place a large pan over medium to medium-high heat and cook corn 1-2 minutes until lightly charred.
- In a medium bowl, combine the chicken, corn, and 1/4 cup jalapeño lime crema. Add chicken mixture to bowls. Top with fresh chopped chives, lime wedges and sliced radishes and more lime crema if desired. Serve with chips. YUM! Enjoy.
Jalapeño Lime Crema
- Add all ingredients to a small food processor and process until smooth
Notes
*If you don't feel like making homemade chips, just grab your favorite ones and use those of course!
Recipe adapted from Donna Hay