Greek Chicken Nachos with Stacy’s® Multigrain Pita Chips

Description

Hot Greek Chicken Nachos start with Stacy’s® Multigrain Pita Chips and get topped with hot lemon oregano chicken, roasted Mediterranean vegetables, melted mozzarella, and a cool tzatziki drizzle. The warm cold contrast, bright Mediterranean flavors, and hearty protein make this a globally inspired entrée students will be excited to grab.

 

1 serving = 1 bowl pita chips + hot Greek chicken + roasted vegetables + mozzarella + tzatziki

Meal Contribution

• 2 oz. Eq M/MA
• 2 oz. Eq Grain
• ⅛ Cup Veg other
• ⅛ Cup Veg red/orange

Ingredients

Ingredients	Measure	Weight
Stacy's® Multigrain Pita Chips (16 oz bulk bags)	—	8 lb + 10 oz
Fully cooked unbreaded grilled chicken breast chunks, CN, 0.60 oz	—	18 lb + 4 oz
Lemon-oregano marinade (sub-recipe)	1 batch	—
Roasted mediterranean vegetables (sub-recipe)	1 batch	⅛ cup per serving
Shredded mozzarella cheese	3 lb + 2 oz	½ oz per serving
Tzatziki (sub-recipe)	1 batch	2 tbsp per serving

Directions

Pre-Preparation – One day before service

1. Place frozen chicken in the cooler to thaw.
2. Prepare Tzatziki according to the sub recipe. Store covered, labeled, and dated.
3. Prepare Lemon Oregano Marinade according to the sub recipe. Store covered, labeled, and dated.
4. CCP: Store all cold items at ≤41°F.

Preparation – Day of service

1. Prepare the Greek Chicken by placing thawed fully cooked diced chicken on parchment lined sheet pans.
2. Toss lightly with Lemon Oregano Marinade.
3. Bake at 350°F for 12–16 minutes until it reaches 135°F.
4. Transfer to 2–4-inch hotel pans and hot hold, covered.
5. CCP: Hot hold at 135°F.
6. Prepare Roasted Mediterranean Vegetables according to sub recipe. Hot hold until service. CCP:
7. Hold at 135°F.

To Serve

1. Assemble directly into a bowl/boat or on tray: 1.3 oz Stacy’s® Multigrain Pita Chips, 2 oz hot Greek chicken (#16 scoop), ⅛ cup roasted Mediterranean vegetables (#40 scoop), and sprinkle with ½ oz shredded mozzarella cheese.
2. Finish with 2 Tbsp of tzatziki sauce.

Food Safety

• Cold Hold: ≤41°F (tzatziki)
• Hot Hold: 135°F (chicken, roasted vegetables, mozzarella)
• Process: Same Day (Process #2)

Sub-Recipe

Lemon-Oregano Marinade

Ingredients:

• ½ cup olive oil
• ¼ cup lemon juice
• 2 Tbsp dried oregano
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 2 tsp kosher salt
• 1 tsp black pepper

Instructions: Whisk all ingredients until combined. Toss with chicken before baking.

Roasted Mediterranean Vegetable

Ingredients:

• 4 lb zucchini, diced
• 4 lb red bell pepper, diced
• 3 lb red onion, sliced
• ½ cup olive oil`
• 2 Tbsp dried oregano
• 2 tsp kosher salt
• 1 tsp black pepper

Instructions:

1. Toss vegetables with oil, oregano, salt, and pepper.
2. Spread on sheet pans.
3. Roast at 400°F for 15–20 minutes until tender, roasted, and vegetables reach an internal temperature of 135°F.
4. CCP: Hot hold at 135°F.
5. Yield: ⅛ cup per serving.

Tzatziki

Ingredients:

• Greek yogurt — 32 oz
• Garlic — 6 cloves
• Kosher salt — 2 tsp
• Black pepper — 1 tsp
• Cucumbers — 12 oz
• Fresh dill — ¼ cup
• Lemon juice — ¼ cup
• Olive oil — 2 Tbsp

Instructions:

1. Blend all ingredients until smooth.
2. CCP: Hold at ≤41°F.
3. Yield: 2 Tbsp per serving.