PALEO CHICKEN CARNITAS NACHOS

An easy and amazing weeknight dinner

Serves 2

INGREDIENTS

For the chicken

1 pkg of organic pasture-raised chicken thighs

1/2 pkg of Siete Carnitas Seasoning (essential)

1/2 a medium yellow onion, sliced

3 tbs paleo bbq sauce

2 tbsp orange juice (optional)

1 tbsp avocado oil

For the Nachos

1 bag of Siete Dip Chips or Nacho Chips (or a mix of both)

Vegan Queso (I use Siete Cashew Queso)

Arugula

Organic black beans, rinsed

Peppers and onions *

Homemade guacamole **

Instructions

Preheat the oven to 325 degrees F. In a deep oven-safe pan (I use a glass pie dish) add your chicken thighs and rub with 1/2 a package of Siete Carnitas Seasoning. Add your chopped onion, bbq sauce, orange juice, and avo oil, and give everything a good mix. Then cover the pan with foil and bake it for 1 hour and 30 minutes (a lovely amount of time to work out, do some yoga, read, practice mindful meditation, paint, dance to some music…).

In the chicken’s last 30 minutes in the oven, you can prepare the peppers and onions and the guac to pass the time. Once the chicken is done you’re going to let it cool for 5-10 minutes, and then pull it with a for or, primally, with your fingers.

Switch your oven to broil. On a parchment covered baking sheet arrange one layer of Siete chips, then your chicken (try not to get a lot that the juice on the nachos or they’ll get soggy), then the peppers and onions, the beans, and thee vegan queso if you’re using it. Then place them in the oven for 1-2 minutes — do not take your eyes off of them since the broiler is on and you don’t want to burn everything you just worked so hard for (just saying, not speaking from experience). Once everything looks all toasty but not yet burnt, pull them out and top with arugula and guac and SERVE.

*Pepper and onion: Chop 1/2 of a yellow onion and 1/2 of red or orange bell pepper and sautee with some avocado oil in a pan on medium heat for 5 minutes. Add a pinch of salt and a dash (about 1 tbsp of ACV) and cook on low for about 3 more minutes.

** For my homemade guac I use 2 avocados, one shallot, one small organic Roma tomato, 1/2 tsp of garlic powder, a generous pinch of salt and pepper, and a squeeze of lime. I chop the avocado and smash it in a bowl first then add chopped shallot and chopped and drained tomato, then the garlic powder, salt, pepper, and lime, and mix it all up. Sometimes I’ll add cilantro and jalapeno if I have them on hand but they aren’t always necessary like the rest of the ingredients — use what you’ve got — plain avocado works great too!

PS: this meat works great on nachos, tacos, or taco salads, you can double or triple the batch and eat it however you want all week.