YOUR SOLIN GENERATED RECIPE
Sheet Pan Cilantro-Lime Chicken Nachos with Fresh Pico
Enjoy a vibrant plate of crispy chicken nachos featuring perfectly seasoned chicken breast laid over a bed of baked corn tortilla chips, topped with a zesty, fresh pico de gallo and a drizzle of bright lime juice. This dish brings together a satisfying crunch with refreshing herbs for a balanced and delicious experience.
INGREDIENTS
4 oz Chicken Breast
1 oz Baked Corn Tortilla Chips
0.25 cup Black Beans
0.5 cup Fresh Pico de Gallo
1 tbsp Lime Juice
2 tbsp Fresh Cilantro
PREPARATION
Preheat the oven to 400°F and line a sheet pan with parchment paper.
Slice the chicken breast into bite-sized pieces and toss with lime juice, chopped cilantro, salt, and pepper.
Spread the seasoned chicken evenly on the sheet pan and roast for 15-18 minutes until cooked through and slightly crispy on the edges.
While the chicken is cooking, prepare the fresh pico de gallo by combining diced tomatoes, onions, and additional cilantro if desired.
Once the chicken is done, arrange a layer of baked corn tortilla chips on a serving plate.
Top the chips with the roasted chicken, black beans, and fresh pico de gallo.
Drizzle a little extra lime juice over the top for a bright finish and serve immediately.