Greek Inspired Chicken Nachos Two Ways

Ingredients

• 2-3 tablespoons olive oil
• juice of half a lemon
• 2-3 clove garlic (pressed)
• 1 tablespoon dried oregano
• fresh parsley (chopped)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• cheese (grated)
• feta cheese (crumbled)
• black beans
• parsley
• chicken (shredded)
• jalapeno
• 6 Ozery Bakery OneBun sandwichs
• 3 Ozery Bakery OneBun sandwichs
• tzatziki sauce and guac

Instructions

1. 1

   Start by marinating your chicken for 1 hour or overnight.

2. 2

   Heat your oven up to 400F and bake for 20-25 minutes, until the chicken is cooked through. While the chicken is baking, prep your Ozery Bakery OneBun sandwich buns by cutting a pack (6) into triangles to use as nacho chips and half a pack (3) in half to make the sandwich buns.

3. 3

   Toast the Ozery Bakery OneBuns in the oven at 350F for 8-10 minutes (or for a shorter period of time if you want to bake it with the chicken).

4. 4

   Once your chicken is done, shred it. Keep the oven on for the next part.

5. 5

   I used a cast iron so serving it would be easier and prettier but it's up to you on what you'd like to use for this part. In a cast iron, I layered the triangled Ozery Bakery OneBun, chicken, grated cheese, crumbed feta cheese, black beans, and jalapeno. Top it off with some parsley and then pop it into the oven for 5-10 minutes, long enough so the cheese melts.

6. 6

   Serve it as nachos or as a sandwich stuffing in the 3 Ozery Bakery OneBuns that were cut in half earlier.

7. 7

   Optional: Serve with tzatziki sauce and guac!