4. Sweet Potato Nachos
What you need:
3 large sweet potatoes, sliced finely
Tbsp of olive oil
Salt and pepper
4 chicken breasts, boneless
Tsp of cumin
½ tsp garlic powder
½ tsp paprika
½ tsp cayenne pepper
2 tbsp of chopped cilantro
2 tbsp diced red onions
¼ cup of grated jack cheese
½ cup sliced black olives
½ an avocado, diced
salsa
To make:
Preheat the oven to 400 degrees. Line 2 or 3 baking sheets with some parchment paper. Slice potatoes using a mandolin or a very sharp knife. Place the potatoes into a bowl along with the olive oil, salt, and pepper. Toss to coat. Place the potatoes on the baking sheet. Do not overcrowd. Bake for about ten minutes and then turn over and cook for another 8 minutes or until they are crispy. When the potatoes are cooking mix the cumin, some salt and pepper, garlic powder, paprika, and cayenne pepper together. Season the chicken with the spice blend. Heat oil in skillet and cook the chicken. Allow to cool and then shred with a fork. To make the nachos, layer the bottom of a casserole dish with the potatoes. Top with the cheese, shredded chicken, olives. Repeat layers. Bake until cheese melts. Serve with the cilantro, red onion, and avocado.