YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken Nacho Bake with Creamy Refried Beans
Enjoy a vibrant sheet pan meal that brings together tender chicken, creamy refried beans, melty reduced-fat cheddar, and a crisp crunch from tortilla chips. Bursting with colorful vegetables and zesty diced tomatoes and green chiles, this nacho bake is both satisfying and balanced with a delightful mix of textures and flavors.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Low-Fat Refried Beans
1/4 cup Reduced-Fat Cheddar Cheese (shredded)
1/3 cup Diced Tomatoes & Green Chiles
1/4 cup Diced Bell Pepper
1 oz Tortilla Chips
1 tbsp Cilantro
Spices (Cumin, Chili Powder, Garlic Powder, Salt & Pepper)
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Season the chicken breast on both sides with cumin, chili powder, garlic powder, salt, and pepper.
Place the seasoned chicken on the sheet pan. Surround it with dollops of refried beans.
Scatter the diced tomatoes & green chiles and diced bell pepper evenly over the pan.
Bake in the oven for about 18-20 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove the sheet pan from the oven and sprinkle the reduced-fat cheddar cheese over the chicken and vegetables.
Return the pan to the oven for 2-3 minutes until the cheese is melted and bubbly.
Top with crumbled tortilla chips for added crunch and finish with a sprinkle of fresh cilantro.
Serve warm and enjoy your balanced, flavorful nacho bake.