Sheet Pan Chicken Nachos with Roasted Sweet Potatoes

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

Sheet Pan Chicken Nachos with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Nachos with Roasted Sweet Potatoes

Savor the delightful crunch and vibrant flavors of this sheet pan creation, featuring seasoned chicken, a melange of fresh nacho toppings, and perfectly roasted sweet potatoes, all coming together on one pan for a balanced, nutritious meal.

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NUTRITION

517kcal
Protein
39.9g
Fat
16.9g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1/4 cup Black Beans (drained & rinsed)

1/4 cup Reduced Fat Cheddar Cheese (shredded)

0.5 oz Tortilla Chips

1/4 cup Diced Tomatoes

1 medium Jalapeño

1 tbsp Cilantro (chopped)

1 tbsp Lime Juice

1 tsp Olive Oil

Spice Blend to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cut the sweet potato into thin rounds or small cubes. Toss them with olive oil and a pinch of the spice blend (chili powder, cumin, garlic powder, salt, and pepper). Arrange on one side of a sheet pan.

  • 3

    Season the chicken breast with the remaining spice blend. Place the chicken on the sheet pan, leaving space between the sweet potatoes.

  • 4

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and slightly crispy.

  • 5

    Once done, shred or dice the cooked chicken into bite-sized pieces.

  • 6

    On a serving dish, layer the tortilla chips. Top with the chicken, roasted sweet potato pieces, black beans, and diced tomatoes.

  • 7

    Sprinkle the reduced fat cheddar cheese evenly over the top.

  • 8

    Add chopped jalapeño and cilantro, then drizzle with lime juice.

  • 9

    Serve immediately and enjoy your balanced, flavorful sheet pan nachos!

Sheet Pan Chicken Nachos with Roasted Sweet Potatoes

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

Sheet Pan Chicken Nachos with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Nachos with Roasted Sweet Potatoes

Savor the delightful crunch and vibrant flavors of this sheet pan creation, featuring seasoned chicken, a melange of fresh nacho toppings, and perfectly roasted sweet potatoes, all coming together on one pan for a balanced, nutritious meal.

NUTRITION

517kcal
Protein
39.9g
Fat
16.9g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1/4 cup Black Beans (drained & rinsed)

1/4 cup Reduced Fat Cheddar Cheese (shredded)

0.5 oz Tortilla Chips

1/4 cup Diced Tomatoes

1 medium Jalapeño

1 tbsp Cilantro (chopped)

1 tbsp Lime Juice

1 tsp Olive Oil

Spice Blend to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cut the sweet potato into thin rounds or small cubes. Toss them with olive oil and a pinch of the spice blend (chili powder, cumin, garlic powder, salt, and pepper). Arrange on one side of a sheet pan.

  • 3

    Season the chicken breast with the remaining spice blend. Place the chicken on the sheet pan, leaving space between the sweet potatoes.

  • 4

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and slightly crispy.

  • 5

    Once done, shred or dice the cooked chicken into bite-sized pieces.

  • 6

    On a serving dish, layer the tortilla chips. Top with the chicken, roasted sweet potato pieces, black beans, and diced tomatoes.

  • 7

    Sprinkle the reduced fat cheddar cheese evenly over the top.

  • 8

    Add chopped jalapeño and cilantro, then drizzle with lime juice.

  • 9

    Serve immediately and enjoy your balanced, flavorful sheet pan nachos!