Shredded Chicken Porkrind Nachos

Not your typical nacho recipe, but one to surely please anyone’s palette. This shredded chicken recipe is one of my go toos, and has only gotten better within the years. I love using pork rind cheese crisps for a nice crunch and they’re low carb for the win. I like using greek yogurt for the base of my sauce, but feel free to use sour cream or even mayonnaise . I promise you’re going to love thisssss one .

What you’ll need:

Servings- 3

• 2 large chicken breasts

• 1 tsp chicken bouillon

• 1 tsp cumin

• 1 tsp oregano

• 1 bay leaf

• 1 tsp paprika

• 1 tsp chili powder

• 1 tsp onion powder

• 1 cup water

• salt

• black pepper

• 2 16oz bags of pork rind cheese crisps

• 1 cup greek yogurt

• 1 garlic clove

• 1 tsp paprika

• 1 lemon

• jalapeno

• cilantro

Instructions:

*Make sure all produce is washed and dried

1. Prep chicken- add whole chicken breasts to a medium sized pot on high heat and add about 1 cup of water or enough water to at least cover the top of the chicken breast. Season with chicken bouillon, cumin, oregano, paprika, chili powder, bay leaf, and black pepper. Bring to a boil, lower heat to medium-low and let simmer for about 30 minutes with the lid on.

2. Prep sauce- To 1 cup greek yogurt, add finely minced or pressed garlic clove, followed by the juice of half a lemon, add some paprika, salt, and black pepper. Combine well and set aside.

3. Slice jalapeno into rounds and coarsely chop cilantro. Set aside.

4. Once chicken is cooked though, remove from pot and shred using two forks. Place shredded chicken back into liquids and continue to let simmer for another 15 minutes with the lid off. Remove bay leaf and discard.

   * At this point, taste and adjust shredded chicken. Add salt if needed.

5. Assemble chicken nachos- To a serving plate add pork rind cheese crisps first, followed by shredded chicken, sauce, fresh cilantro, and jalapeno slices.

6. ENJOY RIGHT AWAY. SOOOOO FIRE .