Powerhouse Protein Nachos

Total Time
45 min
10 min
35 min
Pump up the protein on game day with cheesy nachos featuring Flatout® ProteinUP™ Flatbread chips topped with chicken, beans, and cilantro lime yogurt.


fresh cherry tomato(es)

1 cup(s), halved

canned chickpeas

15½ oz, rinsed and drained

olive oil

2 Tbsp, divided

kosher salt

1 tsp, divided


½ tsp

chili powder

½ tsp

ground cumin

½ tsp

Flatout Protein Up Classic white flatbread

5 flatbread(s), 1 package

cooked shredded chicken breast

1 cup(s)

50% reduced fat sharp cheddar cheese

1½ cup(s), shredded

canned black beans

15½ oz, rinsed and drained


¼ cup(s), fresh, minced

fresh lime juice

1 Tbsp

plain fat free Greek yogurt

1 cup(s)


1 item(s), medium, pitted and cubed

jalapeño pepper(s)

1 medium, sliced


  1. Preheat oven to 375°F. Combine tomatoes, chickpeas, 1 tablespoon olive oil, 1/2 teaspoon salt, paprika, chili powder, and cumin on rimmed baking sheet. Spread chickpeas into single layer and bake for 20-25 minutes, stirring halfway through, until chickpeas begin to crisp.
  2. Meanwhile, cut each flatbread in half lengthwise, then cut each half into triangular chips. Lay chips flat on baking sheet in single layer and brush top side with remaining olive oil. Sprinkle remaining salt over chips, and bake alongside chickpeas for 2-4 minutes, until crisp. Work in batches until all chips are baked.
  3. Layer chips, roasted chickpeas and tomatoes, chicken, shredded cheese, and black beans on baking sheet, and bake until cheese is melted, about 5 minutes.
  4. While nachos bake, whisk together cilantro, lime juice, and yogurt in small bowl.
  5. Remove nachos from oven and top with avocado, jalapeno, and cilantro lime yogurt sauce.
  6. Serving size: 1/6th of nachos

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