Name: Loaded Sheet Pan Chicken Nachos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz raw chicken breast; 1 oz corn tortilla chips; 0.75 oz cheddar cheese; 0.25 whole avocado; 0.25 cup nonfat Greek yogurt; 0.25 cup raw bell pepper; 2 tbsp raw red onion; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp chili powder; 0.25 tsp garlic powder; 1 tbsp canned jalapeños; 2 tbsp salsa

Nutrition

Per serving

583 calories

Protein: 48g; 32% of calories
Carbs: 35g; 24% of calories
Fat: 30g; 44% of calories

Instructions

Prep 15 min · Cook 15 min

Preheat your oven to 400°F and line a small sheet pan with parchment paper.
Season the raw chicken breast evenly with sea salt, black pepper, chili powder, and garlic powder.
Heat the olive oil in a skillet over medium heat and cook the chicken for 6 minutes per side until the internal temperature reaches 165°F.
Remove the chicken from the pan and use two forks to shred it into small, bite-sized pieces.
Arrange the corn tortilla chips in a single layer on the prepared sheet pan.
Distribute the shredded chicken, diced raw bell pepper, and diced raw red onion evenly over the chips.
Sprinkle the shredded cheddar cheese over the top and bake for 5 to 7 minutes until the cheese is melted and bubbly.
Remove from the oven and garnish with sliced avocado, nonfat Greek yogurt, salsa, and canned jalapeños before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes