Sweet potato chicken nachos – revisited

Hey guys! I made a version of this last year but decided it was time to do an updated one! I LOVE THIS DISH because the varieties are endless and it’s truly a filling, healthy satisfying meal. You really feel like you are indulging in something totally bad for you when in fact, this is a nutritious meal you can feel confident about eating.

Here is what I did for this week! This makes about 8 servings so it’s perfect for a family or even a house of 2 if you eat the same foods each night.


  • 6 chicken breasts cooked in crockpot and shredded (you will refrigerate leftovers and dish out servings each night as needed)
  • 2-3 sweet potatoes, peeled and sliced using mandoline
  • 1 poblano pepper
  • 1 jalapeno pepper
  • 1 can black beans
  • 1 red onion, diced
  • Cilantro
  • BBQ sauce – I use one made with honey that I find at Whole Foods


Cook the chicken in the crockpot on high for 6 hours and then drain some of the juices and shred with two forks. I seasoned the chicken with salt, pepper, garlic powder, chili powder, paprika.

Prep your black beans – warm them on the stove and season with pink salt, pepper, garlic powder and red pepper flakes.

Now prep you sweet potato CHIPS – base layer – and slice them into chips using mandoline. Arrange on baking sheet and drizzle with olive oil, pink salt pepper, and bake until crisp at 450.

Slice your poblano pepper in half and broil for a few minutes, until slightly brown, and then dice.

Prep your onion and cilantro. Then assemble everything on a plate as you desire and enjoy! Drizzle the chicken with barbecue sauce and enjoy! It may seem like a lot of steps but it’s really simple – just get the ingredients and pile it all together. Feel free to substitute other peppers or to leave out the jalapeno if you don’t like spicy food. I would definitely at least remove the seeds from the jalapeno if you want to use it!

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