Low Carb Chicken Nacho Bites Recipes

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LOW-CARB CHICKEN NACHO BITES



Low-Carb Chicken Nacho Bites image

These tasty little treats are full of flavor and amazingly snackable. Always a game day winner!

Provided by SunnyDaysNora

Categories     Chicken Appetizers

Time 35m

Yield 4

Number Of Ingredients 8

1 large cooked chicken breast, shredded
1 cup pico de gallo, divided
1 cup sour cream, divided
1 cup shredded Mexican cheese blend
1 tablespoon taco seasoning mix
cooking spray
1 (8 ounce) package mini sweet bell peppers, halved lengthwise and seeded
1 (2.25 ounce) can chopped olives

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
  • Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
  • Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.

Nutrition Facts : Calories 388.4 calories, Carbohydrate 11.7 g, Cholesterol 93.7 mg, Fat 26.1 g, Fiber 1.2 g, Protein 23.3 g, SaturatedFat 15.7 g, Sodium 933.6 mg, Sugar 2.8 g

LOW-CARB CHICKEN NACHO BITES



Low-Carb Chicken Nacho Bites image

These tasty little treats are full of flavor and amazingly snackable. Always a game day winner!

Provided by SunnyDaysNora

Categories     Chicken Appetizers

Time 35m

Yield 4

Number Of Ingredients 8

1 large cooked chicken breast, shredded
1 cup pico de gallo, divided
1 cup sour cream, divided
1 cup shredded Mexican cheese blend
1 tablespoon taco seasoning mix
cooking spray
1 (8 ounce) package mini sweet bell peppers, halved lengthwise and seeded
1 (2.25 ounce) can chopped olives

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
  • Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
  • Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.

Nutrition Facts : Calories 388.4 calories, Carbohydrate 11.7 g, Cholesterol 93.7 mg, Fat 26.1 g, Fiber 1.2 g, Protein 23.3 g, SaturatedFat 15.7 g, Sodium 933.6 mg, Sugar 2.8 g

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