Blue corn and shredded chicken thighs nachos
Ohh today I had a long day. Got home late so I just threw this together. Very filling.
4 boneless/skinless chicken thighs
Sea salt & black pepper to taste
1/4 tsp of Sazon con cilantro y achiote (Goya)
1/4 tsp of cumin
Juice of half a lemon
Non-stick skillet w/ cover
3 romaine hearts (washed and shredded into bite size pieces)
1/4 c of shredded cheese (Cabot reduced fat Colby)
1/4 c of ripe olives sliced
1/2 c cucumber julienne
A handful of blue corn tortilla chips (Food Should Taste Good)
Hot sauce of choice (Cholula lime hot sauce)
Light sour cream (of choice)
1/4 c fresh cilantro chopped
Season chicken thighs with salt, pepper, cumin, Sazon con cilantro y achiote, lemon juice on both sides and set aside.
In a medium non-stick skillet over medium high heat add boneless/skinless chicken thighs. Sear chicken on all sides then add water up to half the chicken. Place the cover and let simmer for 15 - 20 minutes. You may want to add a little more water.
Let chicken cook thoroughly as water evaporates sear a little more about 2 minutes. Then turn heat off leaving lid on while you gather the remaining parts of this dish.
Meanwhile in a med/large platter layer your blue chips,romaine lettuce, cucumber, olives, cheese and set aside.
Remove lid from skillet and place chicken onto a plate or clean cutting board. With two forks pull apart all the chicken. Now place the pulled chicken on top of your nachos platter. May garnish with chopped cilantro.
Dig in! Add hot sauce and sour cream if you like.