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Chicken and corn nachos under 15 minutes

Editor Chad January has your weeknight supper sorted with this five-ingredients, crowd pleaser nachos. 

Chicken and corn nachos 

Serves 4 


3 Tbsp butter  
2 cans (410g each) corn kernels, drained and rinsed 
4 tsp paprika  
1 tsp chilli flakes  
2-3 jalapenos, sliced  
Handful fresh parsley or coriander, chopped  
3 chicken breast fillets, sliced  
Glug olive oil  
Salt and milled black pepper  
300g halloumi, sliced  
240g corn nacho chips  
Handful fresh rocket  
2 avocados, cubed or sliced 
Lime wedges, for serving  



  1. Heat butter in a pan and fry corn for 2 minutes. 
  2. Add 1 tsp paprika, chilli flakes, jalapeno and fry for another 2 minutes. Set aside and stir through herbs. 
  3. Drizzle chicken with oil, season, and rub with remaining paprika. 
  4. Heat a griddle pan over a high heat and grill chicken for about 3 minutes per side or until cooked through. Set aside. 
  5. Add halloumi to the pan and grill for 2-3 minutes per side until golden. 
  6. Divide corn, chicken, halloumi and nacho chips between serving bowls. 
  7. Top with rocket and avo, and serve with lime wedges.


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