YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Chicken Nachos with Fresh Pico
Enjoy a vibrant plate of crispy chicken nachos paired with a fresh, zesty pico for a satisfying meal that highlights juicy, seasoned chicken alongside lightly toasted tortilla chips and a sprinkle of melted cheese. This dish offers a perfect blend of textures and flavors, balancing warmth and freshness in every bite.
INGREDIENTS
4 oz Chicken Breast
1 oz Corn Tortilla Chips
1/4 cup shredded Reduced Fat Cheddar Cheese
Serving Fresh Pico de Gallo
Spices (Smoked Paprika, Garlic Powder, Salt & Pepper)
PREPARATION
Preheat your oven to 425°F.
Place the chicken breast on a lightly greased sheet pan. Season both sides with smoked paprika, garlic powder, salt, and pepper.
Bake the chicken for 18-20 minutes or until fully cooked and juices run clear. Remove from oven and let cool slightly, then shred or dice the chicken.
Scatter the corn tortilla chips evenly onto the same sheet pan. Top with the shredded chicken and sprinkle the reduced fat cheddar cheese over the top.
Return the pan to the oven for 3-5 minutes until the cheese has melted.
Remove from oven and top with a generous serving of fresh pico de gallo. Serve immediately and enjoy warm.