Dinner doesn't get much easier, or more fun, than sheet pan nachos. Toast the chips in 2 batches first; then combine the chips, pile high with toppings, and return to the oven to heat everything through. The dish takes a detour to Greece with pita chips, a shredded Greek salad, and crumbled feta.
Split each pita in half horizontally into rounds. Coat cut sides of pitas with cooking spray. Cut each pita half into 8 wedges. Arrange half of wedges, cut side up, on a baking sheet lined with foil. Bake at 400°F for 8 minutes or until browned; remove from pan. Repeat procedure with remaining wedges. Cool 10 minutes.
Combine oil, vinegar, and pepper in a medium bowl, stirring with a whisk. Add lettuce, tomatoes, cucumber, and olives; toss to coat.
Arrange all pita chips on foil-lined baking sheet so they overlap. Top with chicken, mozzarella, and feta. Bake at 400°F for 3 minutes or until cheese melts. Top with lettuce mixture and oregano.
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We thought this was pretty tasty but overall difficult to eat. The toppings fall off the pita chips so it winds up being a salad with pita chips on top vs. nachos. Glad I tried it but likely will not make again. That said, I would definitely make the pita chips from pita bread again - great idea!
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