Butter Masala chicken nachos

Ingredients

• 2 teaspoons extra-virgin olive oil
• 175g (1 cup) canned chickpeas, rinsed, drained
• 400g skinless chicken breast, thinly sliced
• 1 red onion, thinly sliced
• 1 red capsicum, thinly sliced lengthways
• 175g pkt Celebrate Health Butter Masala
• 200g unsalted natural corn chips
• 50g (½ cup) grated cheddar cheese
• 200g grape tomatoes, quartered
• ½ avocado, diced
• 2 tablespoons fresh coriander sprigs
• Lime wedges, to serve

Method

1.Heat half the oil in a large frying pan over high heat. Cook chickpeas, stirring occasionally, for 3-4 minutes or until golden. Remove and set aside.

2.In the same pan add remaining oil and chicken, cook, stirring, for 3-4 minutes or until just golden. 

3.Add onion and capsicum and cook, stirring, for 2-3 minutes or until tender. Stir in the Celebrate Health Butter Masala, reduce heat to low and simmer, uncovered, for 3-4 minutes or until thick. Set aside.

4.Preheat grill on high. Arrange corn chips in a 1.5 litre (6-cup) capacity shallow ovenproof dish. Spoon chicken mixture over chips and sprinkle evenly with the cheese. Grill for 3-4 minutes or until cheese is melted. 

5.Top nachos with the crispy chickpeas, tomato, avocado and coriander. Serve immediately with lime wedges.