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Greek Chicken Nachos

Photo: Jennifer Causey
Active time 24 mins
Total time 33 mins
Yield

Serves 6

Dinner doesn’t get much easier, or more fun, than sheet pan nachos. The pan does double duty: Toast the chips first, then pile high with toppings and return to the oven to melt the cheese and heat everything through. Here the Mexican classic takes a detour to Greece with pita chips, a shredded Greek salad, and crumbled feta. Rotisserie chicken breast makes this meal even easier, though this dish is a great use for any leftover cooked chicken. Bring the whole pan to the table and cut into servings, like you would a square pizza.

Ingredients

  • 3 (6-in.) whole-wheat pitas
  • Cooking spray
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon black pepper
  • 4 cups shredded romaine lettuce
  • 1 cup grape tomatoes, halved lengthwise
  • 1 cup chopped English cucumber
  • 10 pitted kalamata olives, halved lengthwise
  • 8 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 cups)
  • 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
  • 2 ounces feta cheese, crumbled (about 1/2 cup)
  • 2 tablespoons coarsely chopped fresh oregano

Nutrition Information

  • calories 343
  • fat 13.8 g
  • satfat 4.5 g
  • monofat 6.7 g
  • polyfat 1 g
  • protein 22 g
  • carbohydrate 35 g
  • fiber 4 g
  • cholesterol 51 mg
  • iron 3 mg
  • sodium 553 mg
  • calcium 219 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 400°F.

  2. Split each pita in half horizontally into rounds. Coat cut sides of pitas with cooking spray. Cut each pita half into 8 wedges. Arrange half of wedges, cut side up, on a baking sheet lined with foil. Bake at 400 for 8 minutes or until browned; remove from pan. Repeat procedure with remaining wedges. Cool 10 minutes.

  3. Combine oil, vinegar, and pepper in a medium bowl, stirring with a whisk. Add lettuce, tomatoes, cucumber, and olives; toss to coat.

  4. Arrange all pita chips on foil-lined baking sheet so they overlap. Top with chicken, mozzarella, and feta. Bake at 400°F for 3 minutes or until cheese melts. Top with lettuce mixture and oregano.