Sheet Pan Crispy Chicken Nachos with Fresh Toppings

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

Sheet Pan Crispy Chicken Nachos with Fresh Toppings

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken Nachos with Fresh Toppings

Enjoy a vibrant twist on nachos with crispy baked chicken, a blend of fresh toppings, and a hint of lime. This recipe layers tender 4 oz chicken breast over a bed of crunchy corn tortilla chips and is crowned with juicy cherry tomatoes, zesty red onions, creamy low-fat mozzarella, and a touch of avocado for extra richness, all brought together with a squeeze of fresh lime and a sprinkle of cilantro.

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NUTRITION

467kcal
Protein
42.3g
Fat
21.4g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 oz Corn Tortilla Chips

1 serving Avocado (50g)

1 oz Low-Fat Mozzarella Cheese

1/2 cup Cherry Tomatoes

1/4 cup Red Onion

1 Lime

Handful of Cilantro

Spices (Salt, Pepper, Chili Powder) to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Thinly slice the chicken breast into bite-sized strips and season with salt, pepper, and chili powder.

  • 3

    Arrange the chicken evenly on the sheet pan, and bake for 15-18 minutes until the chicken is cooked through and slightly crispy around the edges.

  • 4

    While the chicken is baking, prepare the fresh toppings: halve the cherry tomatoes, thinly slice the red onion, dice the avocado, and chop the cilantro. Cut the lime into wedges.

  • 5

    Once the chicken is done, remove from the oven and assemble your nachos by layering the corn tortilla chips on a plate, topping with the crispy chicken, and then scattering the fresh tomatoes, red onions, avocado, and low-fat mozzarella cheese over the top.

  • 6

    Squeeze fresh lime juice over the nachos, garnish with cilantro, and serve immediately.

Sheet Pan Crispy Chicken Nachos with Fresh Toppings

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

Sheet Pan Crispy Chicken Nachos with Fresh Toppings

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken Nachos with Fresh Toppings

Enjoy a vibrant twist on nachos with crispy baked chicken, a blend of fresh toppings, and a hint of lime. This recipe layers tender 4 oz chicken breast over a bed of crunchy corn tortilla chips and is crowned with juicy cherry tomatoes, zesty red onions, creamy low-fat mozzarella, and a touch of avocado for extra richness, all brought together with a squeeze of fresh lime and a sprinkle of cilantro.

NUTRITION

467kcal
Protein
42.3g
Fat
21.4g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 oz Corn Tortilla Chips

1 serving Avocado (50g)

1 oz Low-Fat Mozzarella Cheese

1/2 cup Cherry Tomatoes

1/4 cup Red Onion

1 Lime

Handful of Cilantro

Spices (Salt, Pepper, Chili Powder) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Thinly slice the chicken breast into bite-sized strips and season with salt, pepper, and chili powder.

  • 3

    Arrange the chicken evenly on the sheet pan, and bake for 15-18 minutes until the chicken is cooked through and slightly crispy around the edges.

  • 4

    While the chicken is baking, prepare the fresh toppings: halve the cherry tomatoes, thinly slice the red onion, dice the avocado, and chop the cilantro. Cut the lime into wedges.

  • 5

    Once the chicken is done, remove from the oven and assemble your nachos by layering the corn tortilla chips on a plate, topping with the crispy chicken, and then scattering the fresh tomatoes, red onions, avocado, and low-fat mozzarella cheese over the top.

  • 6

    Squeeze fresh lime juice over the nachos, garnish with cilantro, and serve immediately.