Savor the flavors of Greece with a plant-powered twist! These Zesty Greek Nachos are the perfect quick and easy crowd-pleaser for your next gathering with family and friends.
Start by prepping your nacho toppings. Dice the red onion, quarter the Roma tomatoes, chop the cucumber, dice the avocado, slice the black olives, and roughly chop the fresh dill. Set these ingredients aside in separate bowls.
Preheat your oven to 350°F. Take the pita bread and cut each into 8 triangles.
Place the baking sheet with the pita triangles in the preheated oven and bake for about 10-12 minutes or until they become crispy and slightly golden.
While the pita triangles are baking, cook your Daring Pieces. To sauté, preheat a large skillet on high, then reduce to medium heat. Lightly coat pan with oil and cook frozen pieces 5 to 6 minutes, turning occasionally until golden brown on both sides. Chop into bite-sized chunks and set aside.
Take the block of dairy or plant-based feta cheese and crumble it into smaller pieces using a fork or your fingers.
Once the pita triangles are crispy and golden, remove them from the oven and let them cool for a few minutes.
On a large serving platter or individual plates, arrange the crispy pita triangles as the base.
Sprinkle the cooked and chopped Daring Plant Chicken Pieces evenly over the pita triangles.
Add the diced red onion, quartered Roma tomatoes, chopped cucumber, diced avocado, and sliced black olives on top of the pita and plant chicken pieces.
Sprinkle the crumbled vegan feta cheese and chopped fresh dill over the nachos.