Description

These Mediterranean-Inspired Chicken Nachos with sweet potatoes instead of chips, topped with feta and Greek Yogurt Tzatziki are to die for!

Ingredients

Scale

For the Nachos:

1 Large Sweet Potato

2 tbsp Partanna Extra Virgin Olive Oil

1 tsp Salt

1/2 tsp Pepper

1 tsp Smoked Paprika

1/2 tsp Garlic Powder

2 Grilled Chicken Breasts

1 c Red Bell Pepper

1 c Feta Cheese

1/4 c Kalamata Olives

2 tbsp Fresh Dill

2 tbsp Fresh Italian Parsley

Pickled Onions (garnish)

For the Tzatziki:

1 c Plain Greek Yogurt

1/2 c Grated Cucumber

1/2 Lemon (juiced)

1 tbsp Partanna Extra Virgin Olive Oil

2–3 tbsp Fresh Dill

Salt (to taste)

Pepper (to taste)

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Instructions

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 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 pepper, 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!