Logo Nautilus Plus Noir et blanc
UltimeFit, La plateforme d'entrainement en ligne Find a gym Promotions Log in FR
Corporate services
Free trial
Icone abonnement
THE BLOG Nautilus Plus
Blog Menu

Mexican Chicken Nachos on the Grill

June 14, 2022 - By Véronique Dion-Cyr

Temps de lecture 2 minutes

Nachos are perfect for sharing with friends and family. Here’s a special recipe with grilled chicken and vegetables! These nachos can be a meal for three people or a side dish for 4-6 people. The vegetables and legumes make these Chicken Nachos a more nutritious choice! This recipe is prepared in 2 steps: cooking the chicken and vegetables, followed by melting the cheese.

Servings: 3 portions

Preparation time: 50 minutes

Cooking time: 20-30 minutes



  • 1/3 bag (90g) whole wheat tortilla chips (Tostitos style)
  • 1 medium tomato, diced
  • 1 medium red onion, finely diced
  • 1 whole corn or 199ml can of corn
  • 1 red bell pepper (cut in half lengthwise for grilling)
  • 1 zucchini (cut in half lengthwise for grilling)
  • Olive oil
  • 1 can black beans (540ml), rinsed and drained
  • 1/4 cup (20g) pitted olives (Kalamata style)
  • 1 cup (60g) grated cheese (cheddar/mozzarella)
  • Sliced green onions, to taste
  • Chopped cilantro, to taste
  • Sliced jalapeño (optional), to taste

Mexican chicken

  • 200g chicken (about one breast)
  • 1 tsp (5 ml) smoked paprika
  • 1 tsp (5 ml) chili powder
  • 1 tsp (5 ml) onion powder
  • 1 tsp (5 ml) garlic powder
  • ½ tsp (2.5 ml) liquid smoke (optional, but this ingredient makes a big difference)
  • Salt to taste

Allergens: gluten, lactose

Particularity: nut free


  1. Preheat grill to 350°F
  2. In a small bowl, mix spices for chicken. Cut chicken in half crosswise to speed up cooking time. Coat chicken with spice mixture and wrap in foil.
  3. Coat vegetables (whole corn*, pepper, zucchini) with a light drizzle of oil and salt.
  4. Cook vegetables and chicken directly on the grill for about 10-15 min (or until internal temperature of chicken reaches 74°C).
  5. Remove the ingredients from the grill and set aside.
  6. Dice the corn off the cob, dice the grilled vegetables and shred the chicken with a fork.
  7. Place tortilla chips in a cast iron pan or on a foil-lined baking sheet. Add tomatoes, red onions, corn, peppers, zucchini, beans, and olives. Top with cheese.
  8. Place on grill for about 5 minutes, until cheese is melted.
  9. Remove nachos from grill. Sprinkle with green onions, cilantro, and jalapeño if desired. Enjoy your chicken nachos!

* If you choose to use canned corn, add it to the other ingredients in step 7.

Suggestions/possible accompaniments:

Lettuce, salsa, sour cream, Guacamole Dip recipe

Nutritional values per serving: 481 calories, 18g fat, 44g carbohydrates, 15g fibers, 29g proteins

Mexican Chicken Nachos on the Grill is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2022

A session with a nutritionist will help you on your way!

Let's establish your nutritional goals together and get some expert advice!

Make an appointment

Articles in the same category

Bulgur and Lentil Summer Salad with Green Apple and Dill

Salmon and Asparagus Salad with Creamy Yogurt Sauce

Maple Pulled Pork and Coleslaw Sandwich

Vegetarian Stew with Lima Bean, Coconut and Miso

Incription à l'infolettre


Icon emplacement

Nautilus Plus clubs network

Icon entrainement