Sheet Pan Chicken Nachos
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
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)
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!