Caprese Chicken Nachos

Ingredients

FOR THE CHICKEN

• 2 to 3 (about 10 ounces) boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• salt and fresh ground pepper, to taste

FOR THE CAPRESE NACHOS

• 8 ounces baked tortilla chips
• 2 cups low fat shredded mozzarella cheese
• 2 cups halved cherry tomatoes
• 1 cup diced avocado, for garnish
• 1 tablespoon chopped fresh basil, for garnish
• 1 tablespoon balsamic glaze, for drizzling

Instructions

1. Preheat oven to 400F.

FOR THE CHICKEN

1. Combine 1 tablespoon olive oil, balsamic vinegar, minced garlic, dried basil, salt, and pepper in a small mixing bowl.
2. Put the chicken breasts in a zip top bag and pour the marinade over the top; close and place in the fridge for 15 minutes, and up to 8 hours.
3. When ready to cook, remove chicken breasts from the bag and discard the marinade.
4. Heat 1 tablespoon olive oil in a skillet over medium heat.
5. Add chicken breasts and cook for 6 minutes, or until golden brown.
6. Flip and continue to cook for 5 to 7 more minutes, or until done.
7. Remove from skillet and let rest 5 minutes; shred.

FOR THE CAPRESE NACHOS

1. Grease a sheet pan or baking sheet with cooking spray.
2. Layer tortilla chips in the bottom of the sheet pan.
3. Sprinkle 1 cup mozzarella cheese over the chips.
4. Arrange shredded chicken over the cheese.
5. Top with halved tomatoes and the rest of the cheese.
6. Bake for 15 minutes, or until cheese is melted and everything is heated through.
7. Remove from oven.
8. Garnish with diced avocado, basil, and a drizzle of balsamic glaze.
9. Serve immediately.

Course

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