Crispy Sheet Pan Chicken Nachos with Black Beans and Corn

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 Corn

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Nachos with Black Beans and Corn

Enjoy a vibrant twist on nachos featuring crispy sheet pan chicken, hearty black beans, sweet corn, crunchy tortilla chips, and a sprinkle of reduced-fat cheddar cheese. This dish is a balanced blend of protein and fiber, with a satisfying crunch and vibrant flavors perfect for a quick dinner.

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NUTRITION

597kcal
Protein
49.1g
Fat
18.5g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Black Beans

1/2 cup cooked Corn

1 oz Tortilla Chips

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup Diced Tomatoes

1/4 medium Red Onion (thinly sliced)

1 tbsp Fresh Cilantro

1 tbsp Lime Juice

1 tsp Olive Oil

Seasonings (Cumin, Chili Powder, Salt, Pepper to taste)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the 4 oz chicken breast (cut into small bite-sized pieces) with olive oil, cumin, chili powder, salt, and pepper.

  • 3

    Spread the seasoned chicken evenly on the sheet pan and bake for about 15-18 minutes until cooked through and slightly crispy.

  • 4

    While the chicken is baking, mix the black beans, corn, diced tomatoes, and red onion in a separate bowl. Add lime juice and chopped cilantro, stirring gently to combine.

  • 5

    Once the chicken is done, remove the pan from the oven and evenly distribute the tortilla chips over the chicken.

  • 6

    Top the mixture with the bean and corn salsa and then sprinkle the reduced-fat cheddar cheese on top.

  • 7

    Return the sheet pan to the oven for an additional 3-5 minutes, just until the cheese is melted.

  • 8

    Serve warm and enjoy your balanced, protein-packed nachos.

Crispy Sheet Pan Chicken Nachos with Black Beans and Corn

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 Corn

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Nachos with Black Beans and Corn

Enjoy a vibrant twist on nachos featuring crispy sheet pan chicken, hearty black beans, sweet corn, crunchy tortilla chips, and a sprinkle of reduced-fat cheddar cheese. This dish is a balanced blend of protein and fiber, with a satisfying crunch and vibrant flavors perfect for a quick dinner.

NUTRITION

597kcal
Protein
49.1g
Fat
18.5g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Black Beans

1/2 cup cooked Corn

1 oz Tortilla Chips

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup Diced Tomatoes

1/4 medium Red Onion (thinly sliced)

1 tbsp Fresh Cilantro

1 tbsp Lime Juice

1 tsp Olive Oil

Seasonings (Cumin, 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 4 oz chicken breast (cut into small bite-sized pieces) with olive oil, cumin, chili powder, salt, and pepper.

  • 3

    Spread the seasoned chicken evenly on the sheet pan and bake for about 15-18 minutes until cooked through and slightly crispy.

  • 4

    While the chicken is baking, mix the black beans, corn, diced tomatoes, and red onion in a separate bowl. Add lime juice and chopped cilantro, stirring gently to combine.

  • 5

    Once the chicken is done, remove the pan from the oven and evenly distribute the tortilla chips over the chicken.

  • 6

    Top the mixture with the bean and corn salsa and then sprinkle the reduced-fat cheddar cheese on top.

  • 7

    Return the sheet pan to the oven for an additional 3-5 minutes, just until the cheese is melted.

  • 8

    Serve warm and enjoy your balanced, protein-packed nachos.