Crispy Sheet Pan Chicken Nachos with Fresh Pico and Creamy Avocado

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

Crispy Sheet Pan Chicken Nachos with Fresh Pico and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Nachos with Fresh Pico and Creamy Avocado

Enjoy a vibrant twist on nachos with crispy, seasoned chicken laid out on a sheet pan alongside crisp tortilla chips, fresh pico de gallo, and a luscious drizzle of creamy avocado. This dish offers layers of textures and bold flavors that make it perfect for a satisfying meal any time of day.

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NUTRITION

486kcal
Protein
42.7g
Fat
23.3g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 oz Tortilla Chips

0.5 oz Shredded Cheddar Cheese

1/3 cup Fresh Pico de Gallo

1/4 Avocado

1 tsp Cumin

1 tsp Chili Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, toss the chicken breast with cumin, chili powder, salt, and pepper until evenly coated.

  • 3

    Place the seasoned chicken on the sheet pan and bake for 15-18 minutes, or until the chicken is cooked through and slightly crispy at the edges.

  • 4

    While the chicken is baking, prepare the fresh pico de gallo by combining chopped tomatoes, diced red onion, jalapeño slices, and a squeeze of lime (if available). Season lightly with salt and pepper.

  • 5

    Once the chicken is done, shred it into bite-sized pieces using two forks.

  • 6

    On a serving plate, spread the tortilla chips evenly. Top with the shredded crispy chicken, then sprinkle the shredded cheddar cheese over warm chicken so it begins to melt slightly.

  • 7

    Add the fresh pico de gallo and top with diced creamy avocado. Enjoy immediately for optimal crunch and freshness.

Crispy Sheet Pan Chicken Nachos with Fresh Pico and Creamy Avocado

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

Crispy Sheet Pan Chicken Nachos with Fresh Pico and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Nachos with Fresh Pico and Creamy Avocado

Enjoy a vibrant twist on nachos with crispy, seasoned chicken laid out on a sheet pan alongside crisp tortilla chips, fresh pico de gallo, and a luscious drizzle of creamy avocado. This dish offers layers of textures and bold flavors that make it perfect for a satisfying meal any time of day.

NUTRITION

486kcal
Protein
42.7g
Fat
23.3g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 oz Tortilla Chips

0.5 oz Shredded Cheddar Cheese

1/3 cup Fresh Pico de Gallo

1/4 Avocado

1 tsp Cumin

1 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the chicken breast with cumin, chili powder, salt, and pepper until evenly coated.

  • 3

    Place the seasoned chicken on the sheet pan and bake for 15-18 minutes, or until the chicken is cooked through and slightly crispy at the edges.

  • 4

    While the chicken is baking, prepare the fresh pico de gallo by combining chopped tomatoes, diced red onion, jalapeño slices, and a squeeze of lime (if available). Season lightly with salt and pepper.

  • 5

    Once the chicken is done, shred it into bite-sized pieces using two forks.

  • 6

    On a serving plate, spread the tortilla chips evenly. Top with the shredded crispy chicken, then sprinkle the shredded cheddar cheese over warm chicken so it begins to melt slightly.

  • 7

    Add the fresh pico de gallo and top with diced creamy avocado. Enjoy immediately for optimal crunch and freshness.