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.

Sheet Pan Chicken Nachos with Fresh Pico and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Nachos with Fresh Pico and Creamy Avocado

Enjoy a vibrant plate of sheet pan chicken nachos topped with a zesty fresh pico de gallo and a dollop of creamy avocado. This dish balances tender, seasoned chicken with crunchy baked tortilla chips, melted low-fat cheese, and a refreshing pico that adds brightness and texture. Perfect for a satisfying dinner that hits your protein and calorie targets without sacrificing flavor.

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NUTRITION

495kcal
Protein
38.5g
Fat
26.6g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 oz Whole Wheat Tortilla Chips

1/4 cup Low-Fat Shredded Cheddar Cheese

1 serving Pico de Gallo

1/4 Avocado

1 tsp Olive Oil

Seasonings to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Slice the chicken breast into bite-sized pieces and toss with olive oil and seasonings (salt, pepper, cumin, and paprika) until evenly coated.

  • 3

    Spread the seasoned chicken pieces on the sheet pan in a single layer and bake for about 15-18 minutes or until the chicken is cooked through.

  • 4

    While the chicken cooks, prepare your pico de gallo by dicing tomatoes, red onions, and cilantro, then mix with a splash of lime juice and a pinch of salt.

  • 5

    Once the chicken is done, remove from the oven and sprinkle the tortilla chips and low-fat shredded cheddar cheese evenly over the chicken. Pop back in the oven for an additional 3-5 minutes until the cheese starts to melt.

  • 6

    Remove from the oven and top with the fresh pico de gallo and slices of creamy avocado.

  • 7

    Serve immediately and enjoy your balanced dish that nicely fits your protein (approximately 38g) and calorie (around 455 kcal) targets.

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.

Sheet Pan Chicken Nachos with Fresh Pico and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Nachos with Fresh Pico and Creamy Avocado

Enjoy a vibrant plate of sheet pan chicken nachos topped with a zesty fresh pico de gallo and a dollop of creamy avocado. This dish balances tender, seasoned chicken with crunchy baked tortilla chips, melted low-fat cheese, and a refreshing pico that adds brightness and texture. Perfect for a satisfying dinner that hits your protein and calorie targets without sacrificing flavor.

NUTRITION

495kcal
Protein
38.5g
Fat
26.6g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 oz Whole Wheat Tortilla Chips

1/4 cup Low-Fat Shredded Cheddar Cheese

1 serving Pico de Gallo

1/4 Avocado

1 tsp Olive Oil

Seasonings to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Slice the chicken breast into bite-sized pieces and toss with olive oil and seasonings (salt, pepper, cumin, and paprika) until evenly coated.

  • 3

    Spread the seasoned chicken pieces on the sheet pan in a single layer and bake for about 15-18 minutes or until the chicken is cooked through.

  • 4

    While the chicken cooks, prepare your pico de gallo by dicing tomatoes, red onions, and cilantro, then mix with a splash of lime juice and a pinch of salt.

  • 5

    Once the chicken is done, remove from the oven and sprinkle the tortilla chips and low-fat shredded cheddar cheese evenly over the chicken. Pop back in the oven for an additional 3-5 minutes until the cheese starts to melt.

  • 6

    Remove from the oven and top with the fresh pico de gallo and slices of creamy avocado.

  • 7

    Serve immediately and enjoy your balanced dish that nicely fits your protein (approximately 38g) and calorie (around 455 kcal) targets.