Crispy Sheet Pan Chicken Nachos with Creamy Refried Beans

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

Crispy Sheet Pan Chicken Nachos with Creamy Refried Beans

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Nachos with Creamy Refried Beans

Enjoy a vibrant twist on nachos with crispy baked chicken, velvety refried beans, and a sprinkle of low‐fat cheddar. This sheet pan creation marries textures and flavors—from tender, seasoned chicken to crunchy baked chips and a kick of jalapeños—making it a satisfying dish for any meal.

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NUTRITION

409kcal
Protein
41.2g
Fat
15.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Refried Beans

20g Baked Tortilla Chips

1/4 cup Low-Fat Cheddar Cheese, shredded

1 oz Jalapeño Slices

1 tsp Olive Oil

Seasonings: Cumin, Garlic Powder, Salt, Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a lined sheet pan, toss the chicken breast with olive oil and season generously with cumin, garlic powder, salt, and pepper.

  • 3

    Bake the chicken for about 15-18 minutes until cooked through and slightly crispy on the edges.

  • 4

    Remove the chicken from the oven and shred or dice into bite-size pieces.

  • 5

    Evenly distribute the refried beans over the sheet pan, then top with the baked tortilla chips.

  • 6

    Scatter the shredded chicken on top, followed by a light dusting of low-fat cheddar cheese.

  • 7

    Return the sheet pan to the oven for an additional 5 minutes, or until the cheese is gently melted.

  • 8

    Garnish with fresh jalapeño slices before serving.

Crispy Sheet Pan Chicken Nachos with Creamy Refried Beans

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

Crispy Sheet Pan Chicken Nachos with Creamy Refried Beans

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Nachos with Creamy Refried Beans

Enjoy a vibrant twist on nachos with crispy baked chicken, velvety refried beans, and a sprinkle of low‐fat cheddar. This sheet pan creation marries textures and flavors—from tender, seasoned chicken to crunchy baked chips and a kick of jalapeños—making it a satisfying dish for any meal.

NUTRITION

409kcal
Protein
41.2g
Fat
15.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Refried Beans

20g Baked Tortilla Chips

1/4 cup Low-Fat Cheddar Cheese, shredded

1 oz Jalapeño Slices

1 tsp Olive Oil

Seasonings: Cumin, Garlic Powder, Salt, Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a lined sheet pan, toss the chicken breast with olive oil and season generously with cumin, garlic powder, salt, and pepper.

  • 3

    Bake the chicken for about 15-18 minutes until cooked through and slightly crispy on the edges.

  • 4

    Remove the chicken from the oven and shred or dice into bite-size pieces.

  • 5

    Evenly distribute the refried beans over the sheet pan, then top with the baked tortilla chips.

  • 6

    Scatter the shredded chicken on top, followed by a light dusting of low-fat cheddar cheese.

  • 7

    Return the sheet pan to the oven for an additional 5 minutes, or until the cheese is gently melted.

  • 8

    Garnish with fresh jalapeño slices before serving.