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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.

Callie Nash
This Story Originally Appeared On cookinglight.com

Gallery

Jennifer Causey

Recipe Summary

active:
24 mins
total:
33 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • 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.

Nutrition Facts

343 calories; fat 13.8g; saturated fat 4.5g; mono fat 6.7g; poly fat 1g; protein 22g; carbohydrates 35g; fiber 4g; cholesterol 51mg; iron 3mg; sodium 553mg; calcium 219mg; sugars 3g; added sugar 0g.
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