Name: Sheet Pan Chicken Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.75 oz Corn tortilla chips; 0.5 oz Sharp cheddar cheese; 2 tbsp Black beans; 0.25 cup Red bell pepper; 0.25 cup Red onion; 1 tsp Avocado oil; 0.5 tsp Chili powder; 0.25 tsp Ground cumin; 0.25 tsp Sea salt; 2 tbsp Pico de gallo; 1 tbsp Pickled jalapenos; 1 tbsp Fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Nachos

Crispy corn tortillas topped with tender shredded chicken and melted cheddar, baked until golden and finished with fresh, zesty pico de gallo.

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NUTRITION

Protein

52.9g

Fat

20.6g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 oz Corn tortilla chips

0.5 oz Sharp cheddar cheese

2 tbsp Black beans

0.25 cup Red bell pepper

0.25 cup Red onion

1 tsp Avocado oil

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

2 tbsp Pico de gallo

1 tbsp Pickled jalapenos

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small sheet pan with parchment paper for easy cleanup.
2
In a small mixing bowl, combine the cooked shredded chicken breast with avocado oil, chili powder, ground cumin, and sea salt, tossing until the chicken is evenly coated.
3
Spread the organic corn tortilla chips in a single layer across the prepared sheet pan.
4
Evenly distribute the seasoned chicken, rinsed black beans, diced red bell pepper, and diced red onion over the chips.
5
Sprinkle the shredded sharp cheddar cheese over the top of the chicken and vegetable layers.
6
Place the sheet pan in the oven and bake for 8 to 10 minutes, or until the cheese is fully melted and the edges of the chips are slightly toasted.
7
Remove from the oven and immediately top with fresh pico de gallo, pickled jalapenos, and chopped fresh cilantro before serving.