White Barbecue Chicken Nachos
Tangy Corn Coleslaw
Ingredients
- 1 Tbsp butter
- ¾ lb boneless, skinless chicken breasts, cubed
- ⅔ cup white barbecue sauce, divided
- ½ (13-oz) pkg tortilla chips
- 1 cup shredded colby-Jack cheese
- ¼ cup sour cream
- 1½ Tbsp water
Instructions
- Preheat oven to 400°F. Melt butter in a nonstick skillet over medium heat. Add chicken, and cook 5 to 6 minutes or until done. Add ⅓ cup barbecue sauce; toss.
- Spread chips on a lightly greased rimmed baking sheet. Top with saucy chicken and cheese. Bake 8 to 10 minutes or until cheese melts.
- Meanwhile, stir together sour cream and water in a bowl; drizzle over nachos along with remaining barbecue sauce, if desired.
Side Dish Ingredients
- ½ (16-oz) pkg tri-color coleslaw mix
- ½ (14.75-oz) can whole kernel fire-roasted corn, drained
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 Tbsp mayonnaise
- ½ Tbsp honey
Side Dish Instructions
- Stir together all ingredients in a large bowl until blended. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 2 | |
| Calories |
547
|
266
|
813
|
| Fat (g) | 30 | 13 | 43 |
| Sat. Fat (g) | 10 | 2 | 12 |
| Protein (g) | 30 | 5 | 35 |
| Carb (g) | 36 | 35 | 71 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 783 | 71 | 854 |
Kid-Friendly Meal Plan
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