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TerraBear
Pulled chicken-nacho-cocktail dish
Nachochips from the oven with chicken breast, cheddar and different vegetables.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Bring a pot of water with salt to the boil. Put the chicken in and cook gently in 10 minutes. Drain and allow to cool slightly.
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Meanwhile, cut the onion. Put the corn in a colander, rinse and drain.
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Cut the avocado half in half. Remove the kernel, scoop out the flesh with a spoon and cut into cubes.
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Grate the green skin of the lime and press out half. Cut the other half into segments.
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Mix the onion, corn, avocado, lime zest and 1 tbsp lime juice (per 8 persons) into a salsa. Season with pepper and salt.
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Pull the chicken fillet with two forks into tufts and mix with the barbecue sauce.
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First divide the nachochips and then the chicken over the baking dish. Scrape the cheese over it. Bake for about 4 minutes in the middle of the oven.
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Meanwhile cut the stalk of the pepper. Roll the pepper between your hands so that the seeds fall out. Cut the flesh into rings.
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Divide the salsa over the nacho dish and sprinkle with the jalapeño. Serve with the lime parts.
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Nutrition
245Calories
Sodium13% DV320mg
Fat22% DV14g
Protein26% DV13g
Carbs5% DV16g
Fiber8% DV2g
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