Perfect for game day or any gathering, these loaded healthy nachos with seasoned ground chicken and fresh vegetables are irresistible. Crunchy, cheesy, sweet and savory, they come together quickly and please a crowd without feeling heavy.
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Why you’ll love this recipe
- Perfect for game day — these nachos are a healthier twist on loaded nachos. Using lean ground chicken, baked tortilla chips and fresh vegetables keeps them satisfying without excess fat.
- Versatile and customizable — swap the chicken for ground turkey, lean beef or shredded rotisserie chicken. Top with your favorite salsa, more heat, or different beans to suit your taste.
- Family friendly — full of flavor and generally kid-approved (skip the jalapeño for little ones).
Key ingredients and variations
- Tortilla chips: use baked or whole-grain chips for a lighter option.
- Ground chicken: lean and high in protein; sub with turkey, ground beef, carne asada, grilled chicken or shredded rotisserie chicken.
- Taco seasoning: seasons the meat well — use your preferred spice blend or make your own.
- Cheese: shredded cheddar, Mexican blend or your favorite melting cheese. Reduced-fat cheese works if you want fewer calories.
- Black beans: add fiber and protein. Pinto or refried beans also work — note refried beans are higher in calories.
- Corn: sweet corn adds great texture and flavor.
- Avocado: fresh chopped avocado or a scoop of guacamole for creaminess.
- Tomatoes: cherry tomatoes or salsa fresca bring acidity and brightness.
- Fresh cilantro: herbs elevate the flavor with freshness and aroma.
- Greek yogurt: a lighter alternative to sour cream with added protein.
How to make these healthy nachos
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Chop the avocado, halve or quarter the cherry tomatoes, finely chop the red onion and cilantro, and slice the jalapeño if using.
Heat the oil in a skillet over medium-high. Add the ground chicken and season with taco seasoning. Cook about 7 minutes, stirring frequently until browned. Stir in the minced garlic and cook another 1–3 minutes. Remove from heat and drain any excess liquid.
Arrange the tortilla chips across the baking sheet. Sprinkle with a portion of the shredded cheese, then add black beans and the cooked chicken. Top with additional cheese and bake 5–7 minutes, until the cheese melts and the toppings are warmed through.
Remove from the oven and immediately scatter the corn, avocado, tomatoes, red onion, cilantro and jalapeño over the nachos. Dollop with Greek yogurt or sour cream if desired. Serve right away.
More party food recipes
- Burrata Crostini with Prosciutto
- Cheeseburger Puff Pastry Bites
- Caramelized Onion Dip with Greek Yogurt
- Caprese Empanadas
Tips
- Drain any excess liquid from the cooked chicken before adding it to the chips to avoid soggy nachos.
- Drain the beans and corn thoroughly.
- Although lighter than classic nachos, watch portion sizes if you’re tracking calories.
- Omit jalapeño for no heat or add hot sauce if you want more spice.
- Add more vegetables like bell peppers or shredded lettuce for extra crunch and color.
Frequently asked questions
Avoid adding very wet toppings until just before serving. Make sure beans and corn are well drained and sprinkle fresh items like salsa or guacamole right before you serve.
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Healthy Nachos with Chicken
Priscilla Lawrence
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Equipment
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skillet
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wooden spoon
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baking sheet
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parchment paper
Ingredients
- 8 ounces tortilla chips baked
- ½ tablespoon oil
- 1 pound ground chicken
- 1 tablespoon taco seasoning
- 2 cloves garlic minced
- ½ cup black beans rinsed and drained
- 1 cup shredded cheese
- ½ cup corn drained
- 1 pint cherry tomatoes halved or quartered
- ¼ cup finely chopped red onion
- 1 avocado chopped
- 2 tablespoons chopped cilantro
- 1 sliced jalapeño optional
- plain Greek yogurt or sour cream, to taste
Instructions
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Preheat the oven to 400°F and line a baking sheet with parchment paper. Prepare the toppings: chop avocado, halve or quarter tomatoes, finely chop red onion and cilantro, and slice jalapeño if using.
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Heat oil in a skillet over medium-high heat. Add the ground chicken and taco seasoning. Cook about 7 minutes, stirring frequently, until browned. Add minced garlic and cook 1–3 more minutes. Drain any excess liquid.
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Spread chips across the baking sheet, sprinkle with some cheese, then add black beans and cooked chicken. Top with remaining cheese and bake 5–7 minutes until the cheese melts.
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Remove from the oven, then top with corn, avocado, tomatoes, red onion, cilantro, jalapeño and a dollop of Greek yogurt or sour cream if desired. Serve immediately.
Notes
- Tortilla chips: choosing baked chips reduces calories compared with fried chips.
- Adjust amounts and toppings to suit your preferences and dietary needs.
Nutrition
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I create approachable, nutrient-rich recipes that are flavorful and simple to prepare. I’m a mom, former nutritionist, recipe developer and food photographer based in California with roots in France.