Sweet Potato Chicken Nachos With Greek Yogurt Tzatziki

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Easy One Sheet Dinner Idea: Sweet Potato Chicken Nachos With Greek Yogurt Tzatziki

If you’re looking for a kick a** sheet pan nachos recipe that’s easy to make but also has a big wow factor, look no further than my Greek-Inspired Sweet Potato Chicken Nachos topped off with fresh Greek Yogurt Tzatziki! This is a lighter-fare chicken nachos recipe because instead of tortilla chips, we’re using sweet potatoes, and this recipe also doesn’t call for a ton of cheese – but don’t worry, it’s still packing a delicious punch of flavor with the tzatziki sauce and baked feta on top!

Sweet Potatoes, Feta, Tzatziki Sauce… Unlikely Nacho Ingredients That Make for a Delicious Sheet Pan Meal

Sweet Potatoes Nachos had their moment on social media – it seemed like for awhile, the food side of the internet was taken up by people making the viral sheet pan nachos with sweet potatoes instead of chips. Sweet potatoes are an excellent way to lighten up your nachos, and create a meal that uses less processed foods and more vegetables, which is why this dish rapidly gained popularity.

I wanted to make a version of the viral sheet pan nachos that didn’t incorporate as much cheese, and had a really light and fresh taste that you just can’t help but continue to pick at until it’s all gone which is what inspired me to give this dish a Greek flare. Instead of layering cheese onto these sweet potato nachos, I decided that Feta cheese and Greek Yogurt Tzatziki would pair perfectly to make this meal satisfying in the same way that nachos are. I love the merriment of the tzatziki and feta because it’s creamy and a little sharp since the yogurt sauce incorporates flavors like fresh lemon juice and dill.

Garlic-Free Greek Yogurt Tzatziki Sauce

Tzatziki is a delicious Mediterranean sauce that is extremely fresh and vibrant in flavor, and often used for dipping pita and vegetables. Traditional tzatziki contains garlic, but in this specific recipe I left the garlic out because I wanted to keep this a lower FODMAP dish, and I knew that with the other ingredients in this sauce, the flavor wouldn’t be heavily affected. This garlic-free tzatziki is absolutely delicious – you won’t miss the garlic at all and it also won’t cause garlic-related bloating because, well, it’s not in there!

If you’re curious about the whole garlic-causing-bloating thing, I go into it in more depth in my article about The Best Things I Learned at Cooking School in Italy.

How to Bake Your Sweet Potato Chicken Nachos to Perfection

These nachos require one baking sheet throughout the entire process of making them and serving them, because by the time they’re garnished they look so good on the sheet pan that there’s no need to transfer them to another serving dish. AKA, less mess and less dirty dishes! Who doesn’t love the sound of that?

Preparing Your Sweet Potatoes:

You’ll want to start by lining your baking sheet with parchment paper. Next, you’ll want to wash, dry, and cut your sweet potato into thin disks. These will serve as your “chips”, so keep that in mind when you’re slicing them. I prefer to use a mandolin for this step because it produces even cuts every time (just don’t try to be a hero and slice all the way down to the end of the potato!!! If you do and end up cutting your finger…I tried to warn you!).

Seasoning and Baking Your Sweet Potatoes:

Once your potatoes are sliced, throw them into a bowl with your Partanna Extra Virgin Olive Oil and seasonings and toss them until fully coated – since there’s so much flavor going on top of the sweet potatoes, I keep my seasonings modest and just use salt, pepper, smoked paprika, and a little garlic powder. Next, lay your seasoned sweet potato slices down on your baking sheet close together – I layer mine slightly over each other but don’t stack them because that will create a soft layer and we’re going for a crispier potato base here! Throw them into the oven at 400 degrees F for about 15 minutes and pull them out once they look almost cooked but are still a little soft because they’ll finishing cooking once the toppings are added.

Assemble Your Sweet Potato Nachos:

After you’ve removed your potato slices from the oven, top them off with your chopped grilled chicken breasts, diced red peppers, and feta cheese, then throw them back in the oven for about 8-10 minutes to finish baking. Once your sweet potatoes are cooked and slightly crispy, and the feta cheese has a light golden hue to it from baking, pull out your nachos and finish assembling them. Add additional feta, Kalamata olives, and dollop your Greek yogurt tzatziki all over, making sure to get it on each area of the sheet pan. Finish your nachos off with fresh dill, parsley, and pickled onions and enjoy!

Sweet Potato Chicken Nachos With Greek Yogurt Tzatziki Ingredients:

• Sweet Potato
• Partanna Extra Virgin Olive Oil
• Salt
• Pepper
• Smoked Paprika
• Garlic Powder
• Grilled Chicken Breasts 
• Red Bell Pepper 
• Feta Cheese 
• Kalamata Olives
• Fresh Dill
• Fresh Italian Parsley 
• Pickled Onions (garnish)
• Plain Greek Yogurt
• Cucumber
• Lemon

How to Make These Mediterranean Inspired Sweet Potato Chicken Nachos:

Preheat your oven to 400 degrees Fahrenheit.

Prepare Your Ingredients: Start by washing your produce and slicing your sweet potato into even disks (I recommend using a mandolin for this).

Season Your Sweet Potatoes: Add your sweet potatoes to a large bowl with Partanna Extra Virgin Olive Oil, salt, pepper, smoked paprika, and garlic powder. Toss until fully coated, then transfer your seasoned potato disks to a parchment-lined baking sheet. It’s okay if some of the slices slightly overlap, but avoid stacking the slices to ensure an even bake. Place your potatoes in the oven and bake for about 15 minutes until they’re starting to appear golden and slightly crispy, but still a little soft (they will continue baking in a later step).

Slice and Dice Your Toppings: While your sweet potatoes are cooking, dice up your chicken, red bell pepper, Kalamata olives, fresh dill, and fresh parsley.

Add Your Base Layer of Toppings: Once your sweet potatoes are almost done remove them from the oven and add your chopped chicken, red bell peppers, and feta evenly over the top, then place them back in the oven for 8-10 minutes until the sweet potatoes have finished cooking and are crispy, and the feta has a light golden hue on top from baking.

Make Your Tzatziki: Allow your nachos to cool for a few minutes while you assemble your tzatziki. Start by grating your cucumber over a bowl lined with a paper towel or tea towel. Wring the liquid out of your cucumber and transfer it to another larger bowl. Add in your yogurt, lemon juice, fresh dill, olive oil, and salt and pepper to taste. Mix your yogurt sauce until everything is combined.

Assemble Your Sheet Pan Chicken Nachos: Once your tzatziki is made and nachos have slightly cooled, finish assembling them by adding on your Kalamata olives, additional feta (if desired) fresh dill and parsley, and pickled red onions. Dollop your Greek Yogurt Tzatziki sauce over the entire sheet of nachos, serve, and enjoy!

Tools:

• Mandolin
• Baking Sheet
• Lemon Juicer

Recipe for Mediterranean-Inspired Sweet Potato Chicken Nachos with Greek Yogurt Tzatziki:

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