Crispy Sheet Pan Chicken Nachos with Black Beans and Fresh Pico

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

Crispy Sheet Pan Chicken Nachos with Black Beans and Fresh Pico

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Nachos with Black Beans and Fresh Pico

Enjoy a vibrant and satisfying combination of crispy baked chicken, hearty black beans, crunchy tortilla chips, and a burst of freshness from pico de gallo, all brought together on a single sheet pan. This dish offers a beautiful medley of textures and flavors that make it perfect for a versatile meal option.

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NUTRITION

474kcal
Protein
42.5g
Fat
15g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans (cooked)

1/4 cup Low-Fat Shredded Cheddar Cheese

1 oz Tortilla Chips

1/4 cup Fresh Pico de Gallo

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

    Pat the chicken breast dry and drizzle with olive oil, then season with your preferred spices (such as salt, pepper, and a pinch of cumin) to enhance the flavor.

  • 3

    Place the seasoned chicken on the sheet pan and bake for about 15-18 minutes until the chicken is nearly cooked through.

  • 4

    Remove the pan from the oven and arrange the black beans and tortilla chips evenly around and over the chicken.

  • 5

    Sprinkle the shredded low-fat cheddar cheese over the assembled ingredients.

  • 6

    Return the pan to the oven for an additional 5 minutes, just until the cheese melts and the tortilla chips become crisply integrated into the dish.

  • 7

    Remove from the oven and top generously with fresh pico de gallo before serving to add brightness and a burst of flavor.

Crispy Sheet Pan Chicken Nachos with Black Beans and Fresh Pico

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

Crispy Sheet Pan Chicken Nachos with Black Beans and Fresh Pico

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Nachos with Black Beans and Fresh Pico

Enjoy a vibrant and satisfying combination of crispy baked chicken, hearty black beans, crunchy tortilla chips, and a burst of freshness from pico de gallo, all brought together on a single sheet pan. This dish offers a beautiful medley of textures and flavors that make it perfect for a versatile meal option.

NUTRITION

474kcal
Protein
42.5g
Fat
15g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans (cooked)

1/4 cup Low-Fat Shredded Cheddar Cheese

1 oz Tortilla Chips

1/4 cup Fresh Pico de Gallo

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and drizzle with olive oil, then season with your preferred spices (such as salt, pepper, and a pinch of cumin) to enhance the flavor.

  • 3

    Place the seasoned chicken on the sheet pan and bake for about 15-18 minutes until the chicken is nearly cooked through.

  • 4

    Remove the pan from the oven and arrange the black beans and tortilla chips evenly around and over the chicken.

  • 5

    Sprinkle the shredded low-fat cheddar cheese over the assembled ingredients.

  • 6

    Return the pan to the oven for an additional 5 minutes, just until the cheese melts and the tortilla chips become crisply integrated into the dish.

  • 7

    Remove from the oven and top generously with fresh pico de gallo before serving to add brightness and a burst of flavor.