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- 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Salt and pepper to taste You need basic ingredients for this dish. Chicken breasts are the star. They are tasty and easy to cook. Olive oil helps the spices stick. Chili powder adds heat. Ground cumin gives depth. Garlic powder adds flavor. Don’t forget salt and pepper for taste. - 1 cup tortilla chips - 1 cup shredded cheddar cheese - 1 cup canned black beans - 1 cup cherry tomatoes - 1 jalapeño (optional) - 1 ripe avocado - Fresh cilantro Toppings make the nacho chicken shine. Tortilla chips add crunch. Shredded cheddar cheese melts beautifully on top. Black beans add protein and fiber. Cherry tomatoes bring freshness. If you like spice, add jalapeño. Avocado gives a creamy texture. Finish with chopped cilantro for color. - Sour cream and salsa for serving Sour cream and salsa are great dips. They add creaminess and zest. You can serve the nacho chicken on the sheet pan. This makes for a fun and casual meal. Enjoy it with family or friends! {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). - Prepare a large sheet pan with parchment paper. This makes cleanup easy. - In a bowl, whisk together olive oil, chili powder, ground cumin, garlic powder, salt, and black pepper. - Coat both chicken breasts with the marinade. Make sure each piece is well covered. - Place the marinated chicken on the sheet pan and bake for 15 minutes. - Carefully take the pan out of the oven. Add tortilla chips around the chicken. - Layer shredded cheese, black beans, and halved cherry tomatoes on top. If you like spice, add sliced jalapeños. - Return the pan to the oven for another 10-12 minutes. The chicken should reach 165°F (74°C) and the cheese should melt. - After baking, let the chicken rest for 5 minutes. This keeps it juicy. - Top the dish with diced avocado and fresh cilantro before serving. - Enjoy with sour cream and salsa on the side! To ensure your chicken is juicy, aim for an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy. After baking, let the chicken rest for 5 minutes. This resting time helps seal in the juices. You will taste the difference when you cut into the chicken. You can adjust spice levels by adding more or less chili powder. If you like it hot, include more jalapeños. For a twist, try adding fresh lime juice or pickled onions. Experiment with toppings like olives or corn for added flavor. Each topping adds its own unique taste. For a fun look, serve directly on the sheet pan. This makes it easy for guests to help themselves. To make it even more appealing, garnish with chopped cilantro and lime wedges. A sprinkle of colorful toppings makes the dish pop. Enjoy the smiles when you present this tasty meal! Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 30 minutes before baking to enhance the flavor. You can even marinate overnight for a more intense taste. Use Fresh Ingredients: Opt for fresh tomatoes and cilantro for the best flavor and texture. Fresh ingredients can elevate the dish significantly. Layer Wisely: To ensure even cooking, layer the ingredients thoughtfully. Place heavier items like beans and cheese on top of the chicken, allowing them to meld together. Customize Toppings: Feel free to customize your toppings! Add jalapeños, olives, or even corn for extra flavor and texture according to your preference. {{image_4}} If you need gluten-free options, use certified gluten-free tortilla chips. This keeps your meal safe and delicious. For dairy-free alternatives, swap the cheddar cheese for a plant-based cheese. This way, everyone can enjoy the dish. Want to spice things up? Add more jalapeños or a dash of hot sauce. For a milder taste, skip the jalapeños and use sweet bell peppers instead. You can also try different proteins. Swap chicken for ground turkey or even tofu for a vegetarian twist. Each option brings a unique flavor. Use seasonal vegetables to boost freshness. In summer, add corn or zucchini. In fall, try roasted peppers or butternut squash. Adjust toppings for holidays too. For a festive touch, use cranberry salsa or sprinkle pomegranate seeds on top. These small changes make your meal feel special and fun. After enjoying your sheet pan nacho chicken, store leftovers in an airtight container. Make sure the chicken and toppings cool down before sealing. This helps keep them fresh. You can refrigerate leftovers for up to three days. If you want them to last longer, consider freezing. To reheat, use the oven for the best results. Preheat to 350°F (175°C). Place the nacho chicken on a baking sheet and cover it with foil. Heat for about 15 minutes. This method helps the cheese stay melted and the chicken moist. You can also use a microwave, but the texture may not be as good. For creative reuse, try making nacho chicken quesadillas or burritos. Just chop the leftover chicken and mix it with some cheese and beans. To freeze nacho chicken, let it cool completely first. Cut the chicken into pieces and place them in a freezer-safe bag. Add some toppings like beans and cheese. Remove as much air as possible to avoid freezer burn. You can freeze this dish for up to three months. When you are ready to eat, thaw it in the fridge overnight. Then, reheat in the oven or microwave until hot. Enjoy your delicious meal again! You can tell the chicken is done by checking its internal temperature. Use a meat thermometer. The chicken must reach 165°F (74°C). This ensures it is safe to eat. If you don’t have a thermometer, check if the juices run clear. The meat should not be pink inside. Always prioritize safety when cooking chicken. Yes, you can prep the chicken and marinate it in advance. Marinate it for up to 24 hours in the fridge. You can also chop the veggies early. Store them in airtight containers. This saves time on busy days. Just bake the chicken when you are ready. It will still taste fresh and delicious! Several sides go well with this dish. Here are some tasty options: - Mexican rice: Adds a nice base. - Refried beans: Great for added protein. - Corn salad: Fresh and crunchy. - Guacamole: Creamy and full of flavor. - Chips and salsa: A classic combo. These sides enhance the meal and add variety. Enjoy experimenting with different pairings! This blog post guides you in making Sheet Pan Nacho Chicken from start to finish. You learned what ingredients to gather, how to cook the chicken perfectly, and how to present it well. The tips offered help with storage and reheating leftovers. This dish is great for gatherings or a cozy night in. I hope you feel ready to try it. Enjoy the flavors, and make it your own!

Sheet Pan Nacho Chicken

A delicious and easy-to-make sheet pan meal featuring marinated chicken breasts topped with nacho ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • to taste Salt and freshly ground black pepper
  • 1 cup tortilla chips
  • 1 cup shredded cheddar cheese
  • 1 cup canned black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 piece jalapeño, thinly sliced (optional)
  • 1 piece ripe avocado, diced
  • for garnish Fresh cilantro, chopped
  • for serving Sour cream and salsa

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
  • In a small mixing bowl, whisk together the olive oil, chili powder, ground cumin, garlic powder, salt, and black pepper until well combined.
  • Place the chicken breasts on the lined sheet pan and generously brush the marinade over each breast, ensuring they are evenly coated on all sides.
  • Bake the marinated chicken in your preheated oven for 15 minutes.
  • Carefully remove the sheet pan from the oven. Surround the chicken by sprinkling the tortilla chips liberally around them.
  • Generously layer the cheese over the chicken, followed by the black beans and halved cherry tomatoes. If you enjoy heat, add the sliced jalapeños on top of the chicken.
  • Return the sheet pan to the oven and continue baking for an additional 10-12 minutes, or until the chicken is fully cooked and the cheese looks melted and bubbly.
  • Once the baking time is complete, take the sheet pan out of the oven and allow it to rest for about 5 minutes.
  • Before serving, top the dish with the diced avocado and a sprinkle of fresh cilantro.
  • Serve the nacho chicken warm, accompanied by sour cream and salsa on the side for dipping.

Notes

Serve directly on the sheet pan for a casual look, or transfer to a platter.
Keyword chicken, easy dinner, nachos, sheet pan