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Low-Calorie High-Protein Sheet Pan Nachos

Crispy, cheesy, and flavourful, these Low-Calorie High-Protein Sheet Pan Nachos are ideal for a quick dinner or snack. They're a tasty way to enjoy nachos without going overboard because they have lean protein, fresh toppings, and a lighter cheese alternative.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Ingredients Method

Ingredients
  

Two cups of low-calorie or baked tortilla chips
4 ounces of lean ground turkey or chicken
Half a cup of shredded Mexican mix or reduced-fat cheddar cheese
¼ cup of chopped tomatoes
¼ cup of chopped red onion
One tiny jalapeño, cut thinly
Two tablespoons of finely chopped green onions
One tablespoon of fresh cilantro
Regarding the Protein:
Half a teaspoon of powdered garlic
One-half teaspoon of paprika
One-half teaspoon of chilli powder
Half a teaspoon of salt
One-half teaspoon of black pepper
Creamy Garnish:
¼ cup Greek yoghurt without fat
One teaspoon of lime juice
One spoonful of water, as needed

Method
 

Warm up the oven: Set the oven temperature to 400°F, or 200°C. Use parchment paper to line a sheet pan.
    Prepare the protein: Over medium-high heat, preheat a nonstick skillet. Add the lean ground turkey or chicken and sauté, breaking it up as it cooks, for 5 to 7 minutes.
      Add salt, black pepper, paprika, chilli powder, and garlic powder for seasoning. Cook for an additional minute while stirring.
        Get the chips ready: Evenly distribute the tortilla chips in a single layer on the sheet pan.
          Include the protein: Evenly distribute the cooked, seasoned turkey or chicken over the chips.
            Put the cheese in there: Top with the shredded cheese that has been reduced in fat.
              Bake: Put the sheet pan in the oven and bake for five to seven minutes, or until the chips' edges are crisp and the cheese is melted and bubbling.
                Get the creamy drizzle ready: Combine lime juice and Greek yoghurt. If necessary, add a small amount of water to facilitate drizzling.
                  Add fresh toppings: Take the nachos out of the oven and sprinkle chopped tomatoes, red onion, green onions, jalapeño, and cilantro on top.
                    Complete and serve: While the chips are hot and crispy, drizzle with the Greek-yogurt sauce and serve right away.