YOUR SOLIN GENERATED RECIPE
Enjoy a flavorful twist on traditional nachos with tender diced chicken breast, black beans, and sweet corn, layered with melted reduced fat cheddar and served with a fresh, zesty salsa. This sheet pan dish delivers satisfying crunch with baked tortilla chips, making it a balanced, protein-packed meal suitable for any time of the day.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Canned Black Beans
1/4 cup Frozen Sweet Corn
1/4 cup Reduced Fat Cheddar Cheese
2 tbsp Salsa
1 oz Baked Tortilla Chips
PREPARATION
Preheat your oven to 400°F.
Dice the chicken breast into bite-sized pieces and spread them evenly on a sheet pan.
Rinse and drain the black beans and add them to the pan along with the frozen sweet corn.
Sprinkle the diced ingredients with a pinch of salt, pepper, and your favorite spices if desired.
Place the pan in the oven and roast for 15-18 minutes until the chicken is cooked through.
Remove the pan and sprinkle the reduced fat cheddar cheese evenly over the top.
Return the pan to the oven for an additional 3-5 minutes until the cheese is melted.
Remove from the oven, drizzle the salsa over the mixture, and top with the baked tortilla chips just before serving.