Chicken Carnitas Nachos

Chicken Carnitas Nachos

Chicken Carnitas Nachos

This Whole30 compliant nacho recipe uses baked sweet potato chips instead of tortilla chips and instant pot carnitas-style chicken, for a protein-rich meal that satisfies!  

Chicken Carnitas Nachos

Chicken Carnitas Nachos Ingredients:

For Carnitas

  • 1 ½ lb. boneless skinless chicken breast
  • 2 tsp ground cumin
  • 1/2 tsp chipotle powder or smoked paprika
  • 1/2 cup chicken stock
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp sea salt

For Pico De Gallo

  • 1 cup chopped tomato
  • 1/3 cup chopped red onion
  • 1/3 cup chopped cilantro
  • 1/4 tsp sea salt

For Sweet Potato Chips

  • 1 lb. sweet potatoes, thinly sliced to 1/8 inch
  • 1/2 tsp sea salt

Chicken Carnitas Nachos

Chicken Carnitas Nachos

Chicken Carnitas Nachos

Chicken Carnitas Nachos

Chicken Carnitas Nachos

Chicken Carnitas Nachos

Chicken Carnitas Sweet Potato Nachos

This Whole30 compliant nacho recipe uses baked sweet potato chips instead of tortilla chips and instant pot carnitas-style chicken, for a protein-rich meal that satisfies!
Prep Time: 10 minutes
Cook Time: 51 minutes
Total Time: 1 hour 1 minute
Course: dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: Chicken, gluten free, instant pot, low calorie, paleo, whole30
Servings: 4 meals
Calories: 318kcal
Author: Meal Prep on Fleek

Equipment

  • Instant Pot

Ingredients

For Carnitas

  • 1 ½ lbs. boneless skinless chicken breast
  • 2 tsp ground cumin
  • 1/2 tsp chipotle powder or smoked paprika
  • 1/2 cup chicken stock
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp sea salt

For Pico De Gallo

  • 1 cup chopped tomato
  • 1/3 cup chopped red onion
  • 1/3 cup chopped cilantro
  • 1/4 tsp sea salt

For Sweet Potato Chips

  • 1 lb. sweet potatoes thinly sliced to 1/8 inch
  • 1/2 tsp sea salt

Instructions

  • Stir together ingredients for pico de gallo and divide between 4 small sauce cups. Refrigerate until assembling meal prep containers.
  • Preheat oven to 400ºF and place a wire cooling rack on top of a medium baking sheet. Working in two batches, spread sweet potato slices on the baking sheet and bake for 10 minutes. Carefully flip sweet potatoes and bake an additional 10-12 minutes, or until edges of sweet potatoes are curled. Repeat with remaining sweet potatoes. Sprinkle baked sweet potato chips with sea salt and transfer to the 1 cup compartments of 4 MPOF teal containers.
  • While sweet potato chips bake, combine ingredients for carnitas in an instant pot. Lock lid and close pressure valve. Press chicken setting for 15 minutes. Once the timer goes off, allow the instant pot to depressurize and open the pressure valve. Shred chicken with 2 forks and transfer to a baking sheet. Pour liquid from the instant pot over shredded chicken and broil on center rack of the oven for 6-7 minutes to crisp chicken lightly. Evenly divide carnitas between 4 large compartments of teal containers and place a cup for pico de gallo next to carnitas.

Nutrition

Calories: 318kcal | Carbohydrates: 29g | Protein: 56.6g | Fat: 2.3g | Fiber: 4.4g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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