Appetizer Recipes

Chicken Nachos with Honey,
Zucchini and Jalapeño Salsa

Chicken Nachos

Yield: 8 servings


  • 3 tablespoons honey
  • 2 chicken breast fillets
  • 2 cups zucchini, cubed
  • 1 red onion
  • 1 garlic clove
  • 4 jalapeño peppers
  • 1 handful cilantro
  • 1/4 cup olive oil
  • 1 1/4 cups lemon juice
  • Salt and pepper
  • 1 regular size bag tortilla chips


  1. In a small bowl, mix one tablespoon of honey, the lemon juice, one teaspoon of olive oil and salt and pepper to taste. Place the mixture into a resalable freezer bag and add the chicken breasts. Seal the bag tightly and gently shake it to cover the chicken breasts. Let marinate for 2 hours.
  2. Boil the chicken breasts in a saucepan. Once cooked, wait for them to cool. Finely chop the garlic, red onion and jalapeño peppers. Cut the zucchini into small cubes. Place all the ingredients in a medium size bowl and mix them with 5 teaspoons of olive oil and salt and pepper to taste.
  3. Heat oven to 250 degrees F.
  4. Spread vegetables onto a baking dish and bake them for 20 to 25 minutes.
  5. While the vegetables are cooking, cut the chicken breasts into small cubes and place them in a large bowl. Finely chop the cilantro and mix it into the bowl with the chicken. Once the zucchini cubes have lightly browned, remove vegetables from oven and wait for them to cool.
  6. When cool, add them into the bowl with the chicken cubes and the cilantro, and mix them with 2 tablespoons of honey, the juice of 4 lemons, 6 teaspoons of olive oil and salt and pepper to taste.
  7. Refrigerate for 2 to 3 hours.
  8. Serve over tortilla chips.


Recipe and photo used with permission from: National Honey Board

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