You need to make it! That is all!!
For the 'nachos':
- small sweet potato
- sea salt
Cut unpeeled sweet potato into thin slices. (You could peel it, but I always think they look nicer & cook better with the skins).
Lay in a single layer on a baking tray & season with sea salt. (You don't need to add oil... you want them to crisp up in the oven and oil will leave them soft).
Bake for 30 minutes at 160d. Turn the crisps over mid way through & sprinkle a little more sea salt over them.
For the chicken:
- 1 chicken fillet
- 1 tbsp Greek yoghurt
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1/2 tsp garlic powder
- pinch of sea salt
Mix the Greek yoghurt with the spices to create a thick paste.
Spread an even layer over the chicken.
Place in a heat proof dish and bake for 15-20 minutes alongside the sweet potato crisps.
- homemade salsa (I make this in large batches so usually have some in the fridge....I'll post a recipe soon)
- Greek yoghurt
- crumbled blue cheese (I like Boyne Valley Blue)
- finely chopped chives
Using two forks, pull the chicken apart to give you long, thin strips of chicken.
Place sweet potato crisps on a plate, with the spicy pulled chicken on top.
Top with a generous spoonful of salsa & Greek yoghurt.
Sprinkle with crumbled blue cheese & chopped chives.
That was easy right? The best dishes are the ones that are simple & taste great. I have to say, this is incredible!!
Let me know what you think! :)