Sheet Pan Chicken Nachos with Roasted Vegetables and Creamy Avocado Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Chicken Nachos with Roasted Vegetables and Creamy Avocado Drizzle

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Nachos with Roasted Vegetables and Creamy Avocado Drizzle

Enjoy a vibrant twist on classic nachos with tender sheet pan roasted chicken, colorful vegetables, and a fresh, creamy avocado drizzle. Perfectly balanced for a light yet satisfying meal, this dish delivers juicy chicken, crisp roasted veggies, and a burst of flavor in every bite.

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NUTRITION

468kcal
Protein
34.3g
Fat
22.4g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 oz Tortilla Chips

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/4 medium Avocado

2 tbsp Low-Fat Greek Yogurt

1 tbsp Cilantro

1 tbsp Lime Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Dice the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on the sheet pan and roast for 15-18 minutes until they start to caramelize.

  • 4

    While the vegetables roast, season the chicken breast with your preferred spices and roast or grill until fully cooked, then shred or dice into bite-sized pieces.

  • 5

    In a small bowl, mash the avocado and mix in Greek yogurt, lime juice, and chopped cilantro to create a creamy drizzle.

  • 6

    Arrange the tortilla chips on a serving plate, top with the shredded chicken and roasted vegetables.

  • 7

    Drizzle the avocado mixture over the top and serve immediately.

Sheet Pan Chicken Nachos with Roasted Vegetables and Creamy Avocado Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Chicken Nachos with Roasted Vegetables and Creamy Avocado Drizzle

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Nachos with Roasted Vegetables and Creamy Avocado Drizzle

Enjoy a vibrant twist on classic nachos with tender sheet pan roasted chicken, colorful vegetables, and a fresh, creamy avocado drizzle. Perfectly balanced for a light yet satisfying meal, this dish delivers juicy chicken, crisp roasted veggies, and a burst of flavor in every bite.

NUTRITION

468kcal
Protein
34.3g
Fat
22.4g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 oz Tortilla Chips

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/4 medium Avocado

2 tbsp Low-Fat Greek Yogurt

1 tbsp Cilantro

1 tbsp Lime Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Dice the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on the sheet pan and roast for 15-18 minutes until they start to caramelize.

  • 4

    While the vegetables roast, season the chicken breast with your preferred spices and roast or grill until fully cooked, then shred or dice into bite-sized pieces.

  • 5

    In a small bowl, mash the avocado and mix in Greek yogurt, lime juice, and chopped cilantro to create a creamy drizzle.

  • 6

    Arrange the tortilla chips on a serving plate, top with the shredded chicken and roasted vegetables.

  • 7

    Drizzle the avocado mixture over the top and serve immediately.