YOUR SOLIN GENERATED RECIPE
Sheet Pan Crispy Chicken Nachos with Roasted Veggies and Fresh Salsa
Enjoy a vibrant sheet pan meal featuring seasoned crispy chicken, crunchy baked tortilla chips, hearty black beans, and an array of roasted veggies, all topped with a burst of fresh, homemade salsa. This dish blends textures and flavors for a satisfying, balanced meal.
INGREDIENTS
3 oz Chicken Breast
1 oz Baked Corn Tortilla Chips
1/4 cup Black Beans
1/4 cup Red Bell Pepper
1/4 cup Zucchini
1/4 cup Fresh Salsa
1 tsp Olive Oil
1 tsp Smoked Paprika
1 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
On a large sheet pan, lightly coat with olive oil spray or drizzle 1 teaspoon of olive oil to prevent sticking.
Season the chicken breast with smoked paprika, ground cumin, salt, and pepper. Place it on the sheet pan.
Surround the chicken with a mix of red bell pepper, zucchini, and a drizzle of a little extra olive oil if desired, tossing to coat evenly with seasonings.
Place the sheet pan in the oven and roast for 15-18 minutes until the chicken is nearly cooked through and the vegetables are tender.
While the chicken and veggies roast, roughly crush the baked corn tortilla chips and set aside. Also prepare the fresh salsa by mixing chopped tomatoes, onions, cilantro, and a squeeze of lime if available.
Once the chicken is cooked through (internal temperature of 165°F), remove the pan from the oven. Shred or dice the chicken into bite-sized pieces directly on the pan.
Sprinkle the tortilla chips and black beans evenly over the chicken and roasted veggies.
Top with the fresh salsa. Give a gentle toss to combine all ingredients.
Serve immediately and enjoy the delightful mix of crispy, roasted, and fresh elements.