YOUR SOLIN GENERATED RECIPE
Sheet Pan Crispy Chicken Nachos with Fresh Pico
Enjoy a vibrant plate of crispy chicken nachos topped with a zesty fresh pico, featuring tender baked chicken breast, crunchy corn tortilla chips, hearty black beans, and a medley of diced tomatoes, red onion, cilantro, and jalapeño with a squeeze of lime. Each bite delivers a satisfying mix of savory, spicy, and refreshing flavors that hit the spot for a balanced meal.
INGREDIENTS
4 oz Chicken Breast
1 oz Corn Tortilla Chips
1/2 cup Cooked Black Beans
1/2 cup Fresh Pico de Gallo
1/4 cup Shredded Cheddar Cheese
2 medium slices Red Onion
2 tbsp Fresh Cilantro
1 medium Jalapeño
1 medium Lime
1 tsp Olive Oil
1/2 tsp Cumin
1/2 tsp Chili Powder
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Place the chicken breast on the sheet pan. Drizzle with olive oil, and season evenly with cumin, chili powder, and a pinch of salt and pepper.
Bake the chicken for 18-20 minutes until cooked through and slightly crisp on the edges. Once done, let the chicken rest for a few minutes before dicing into bite-sized pieces.
Meanwhile, in a bowl, combine chopped tomatoes, finely diced red onion, minced jalapeño, and chopped cilantro. Squeeze in the juice of the lime and gently stir to create a fresh pico de gallo.
On a serving platter, arrange the corn tortilla chips as the base. Top with diced chicken, black beans, a sprinkle of shredded cheddar cheese, and a few extra red onion slices if desired.
Spoon the fresh pico de gallo over the nachos, give a final light drizzle of olive oil if preferred, and serve immediately for a crispy, flavorful meal.