Bangin’ Cheesy Chicken Nachos 

Happy New Year!

Whilst I’m sure most of you are breaking out your gym shoes and stocking up on healthy foods to start the New Year Detox, I’m piling on the chicken and cheese because #newyearnewme is a lie and we know it. January 1st approaches and we all feel the need to make instant fleeting changes to our lives. My question to you all is why?

Why wait until the calendar changes before you make a change? Why must the diet start on Monday? Why must your will to improve yourself depend on the Earth’s current position in its orbit around the sun? My message today: stop waiting. If you want to lose that extra 10 pounds, start now. If you’re not keen on joining but you feel pressured to do it because it’s what all your friends are doing: don’t do it. Stay at home, munch on these nachos, your wallet will be grateful. Your mind will be at ease 2 months later when they’ve all stopped going.

Instead of feeling the need to reinvent ourselves every 365 days, let us celebrate the spirit of new beginnings and having the chance to make this year our own whilst staying true to ourselves. Given this, I decided that the first recipe I share with you this year will be these crispy potatoes topped with chicken tossed in a barbecue sauce all sprinkled with a mountain of cheese. YES. I’ve made this about 5 times already and I can’t get enough of it. Sometimes I eat healthy and sometimes I feel the need to drown myself in spicy rich unhealthy stuff. Today, I just happen to be in the mood for the latter.

Bangin’ Cheesy Chicken Nachos 


Spice mix: 

1 tsp salt

1 tsp black pepper

½ tsp thyme

½ tsp oregano

½ tsp rosemary

½ tsp cayenne pepper

¼ cup olive oil

For the potatoes: 

3 large Russet Potatoes, sliced thinly

1/8 cup of the spice mix

For the chicken: 

500g or 1 pound of chicken breast meat, cut into ½ inch cubes

1/8 cup of the spice mix

3 tbsp brown sugar

For the sauce: 

½ tsp ground mustard

½ cup tomato sauce

½ cup sweet chilli sauce

¼ cup honey

3 tbsp soy sauce

1 tbsp white vinegar

For assembly: 

1 cup white cheddar or mozzarella cheese, grated

a handful of fresh parsley to garnish


  1. Start by combining all the ingredients for the spice mix in a small bowl. Whisk well to ensure even distribution of the spices throughout the oil. Set aside for use later.
  2. Preheat your oven to 180°C/350°F. Line 2 baking sheets with parchment paper and place the potatoes in a single layer. Drizzle the spice mix over the potatoes and bake in the preheated oven for 25-30 minutes or until golden brown and crisping up. Once baked, remove the potatoes and let cool.
  3. Meanwhile, prepare the chicken. Add the remaining spice mix, brown sugar and mustard to the chicken breast meat and toss well to combine. Heat a large skillet on high and cook the chicken for 10-15 minutes or until no longer pink on the outside. Remove to a bowl and use 2 forks to shred.
  4. In the same skillet, add all the ingredients for the sauce and whisk until incorporated. Bring to a boil then reduce heat to low and let simmer 5 minutes, or until the sauce has thickened considerably and coats the back of a spoon. Return the shredded chicken to the skillet and stir until the chicken is coated in the sauce. Let cook for 2 minutes then remove to a bowl to cool.
  5. When ready to assemble, lightly grease a shallow frying pan/baking tray/Pyrex dish or whatever takes your fancy. I’ve tried this with all three and I’ve found that a frying pan works best for presentation. Preheat your broiler/grill.
  6. Layer the bottom with potatoes followed by the chicken and top with the grated cheese. Place the frying pan under the broiler/grill and bake for 5 minutes or until the cheese has melted. If you’d like your cheese to be browned (shoutout I see you) then broil for closer to 10 minutes. Top with the fresh parsley and enjoy!




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