Sheet Pan Chicken Nachos


INGREDIENTS

  • 1 Tbs fresh lemon juice

  • 1 Tbs fresh lime juice

  • 2 tsp chili powder

  • 1 tsp cumin

  • 1 tsp garlic powder

  • 1 lb chicken breast (Great with leftover chicken)

  • 5 sweet mini peppers, sliced into rings

  • 1 small yellow onion, sliced

  • 1 avocado

  • 2 1/2 cups cheese

  • 1 cup black beans

  • 1 cup grape tomatoes

  • 1/4 cup cilantro, finely chopped for chicken seasoning, additional for garnish

  • 1/2 a standard sized bag of tortilla chips

  • 2 cups Mexican blend cheese

  • 1 cup shard cheddar cheese

  • Sour cream (optional)

DIRECTIONS

  • Preheat oven to 350ºF

  • In a medium sized bowl, mix together lemon juice, lime juice, cumin, 1/4 cup finely chopped cilantro, onion powder, and chili powder. Whisk until smooth.

  • Add chicken to the bowl and coat with mixture.

  • Place coated chicken on a sheet pan.

  • Add sliced mini peppers and onions to sheet pan.

  • Bake at 350ºF for 20 minutes or so, until chicken is cooked through and reaches internal temp of 165. (Time depends on how thick the chicken is)

  • Remove chicken, onions, and peppers from tray.

  • Slice chicken into thin strips.

  • Wipe tray off and then pour tortilla chips over tray. Arrange the chips so they are in a single layer and each chip gets topping.

  • Sprinkle a cup of Mexican blend cheese over the chips.

  • Add chicken and black beans.

  • Sprinkle another cup of cheese over the chicken and beans.

  • Add peppers and onions. Sprinkle with remaining cheese.

  • Bake for 8-10 minutes at 350ºF.

  • Remove from oven, top with fresh cut tomatoes, avocado, and cilantro!

* Great recipe to make with leftover chicken!

*Don't like chicken? Try your favorite protein, veggies or just cheese!

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