Sheet Pan Chicken Nachos
Sheet Pan Chicken Nachos: Ultra filling, and super easy, these Sheet Pan Chicken Nachos are the real winner for the big game. Crunchy chips, melty cheese, flavorful chicken, and all the toppings make these a hearty, filling, game time favorite! Perfect for a crowd, and won’t cost you a fortune.
Servings: 6 -8
- 1 Tbs fresh lemon juice
- 1 Tbs fresh lime juice
- 1 tsp cumin
- Cilantro - 1/4 cup finely chopped for chicken seasoning additional for garnish
- 1 tsp onion powder
- 2 tsp chili powder
- 1 lb chicken breast
- 5 sweet mini peppers sliced into rings
- 1 small yellow onion sliced
- 1/2 bag of Authentic Tortilla Chips
- 2 1/2 cups Cheese
- 1 cup black beans
- 1 cup grape tomatoes
- 1 avocado
- 2 cups Mexican Blend Cheese
- 1 Cup shard cheddar cheese
- Sour cream optional
Preheat oven to 350
In a medium sized bow 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 chicken on a sheet pan
Add sliced mini peppers and onions to sheet pan.
Bake at 350 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
Pour chips over tray and move them so they are in a single layer. You want each chip to get toppings.
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 350 degrees
Remove from oven, top with fresh cut tomatoes, avocado, and cilantro!
Calories: 603kcal | Carbohydrates: 16g | Protein: 45g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 153mg | Sodium: 779mg | Potassium: 798mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2180IU | Vitamin C: 40.5mg | Calcium: 750mg | Iron: 2.3mg