Sheet Pan Chicken Nachos

INGREDIENTS

• 1 Tbs fresh lemon juice

• 1 Tbs fresh lime juice

• 2 tsp chili powder

• 1 tsp cumin

• 1 tsp garlic powder

• 1 lb chicken breast (Great with leftover chicken)

• 5 sweet mini peppers, sliced into rings

• 1 small yellow onion, sliced

• 1 avocado

• 2 1/2 cups cheese

• 1 cup black beans

• 1 cup grape tomatoes

• 1/4 cup cilantro, finely chopped for chicken seasoning, additional for garnish

• 1/2 a standard sized bag of tortilla chips

• 2 cups Mexican blend cheese

• 1 cup shard cheddar cheese

• Sour cream (optional)

DIRECTIONS

• Preheat oven to 350ºF

• In a medium sized bowl, mix together lemon juice, lime juice, cumin, 1/4 cup finely chopped cilantro, onion powder, and chili powder. Whisk until smooth.

• Add chicken to the bowl and coat with mixture.

• Place coated chicken on a sheet pan.

• Add sliced mini peppers and onions to sheet pan.

• Bake at 350ºF for 20 minutes or so, until chicken is cooked through and reaches internal temp of 165. (Time depends on how thick the chicken is)

• Remove chicken, onions, and peppers from tray.

• Slice chicken into thin strips.

• Wipe tray off and then pour tortilla chips over tray. Arrange the chips so they are in a single layer and each chip gets topping.

• Sprinkle a cup of Mexican blend cheese over the chips.

• Add chicken and black beans.

• Sprinkle another cup of cheese over the chicken and beans.

• Add peppers and onions. Sprinkle with remaining cheese.

• Bake for 8-10 minutes at 350ºF.

• Remove from oven, top with fresh cut tomatoes, avocado, and cilantro!

* Great recipe to make with leftover chicken!

*Don't like chicken? Try your favorite protein, veggies or just cheese!