Sheet Pan Nacho Chicken

$- 2 boneless, skinless chicken breasts - 1 cup tortilla chips - 1 cup shredded cheddar cheese The main ingredients for Sheet Pan Nacho Chicken are simple and easy to find. You need two boneless, skinless chicken breasts. These are the stars of the dish. Next, grab a cup of tortilla chips. They add a nice crunch. Lastly, you will need a cup of shredded cheddar cheese. This cheese melts beautifully and adds great flavor. - Olive oil, chili powder, cumin, garlic powder - Salt and pepper to taste For spices, start with a tablespoon of olive oil. This helps the spices stick to the chicken. Then, add a teaspoon of chili powder for heat and flavor. Cumin adds a warm, earthy taste. Garlic powder gives it a nice kick. Don’t forget salt and pepper to taste. These bring all the flavors together. - Black beans, cherry tomatoes, jalapeño slices (optional) - Diced avocado, fresh cilantro, sour cream, and salsa Now, let’s talk toppings. You’ll want one cup of black beans. Rinse and drain them first. They add protein and texture. Cherry tomatoes bring sweetness, so grab a cup and halve them. If you like spice, add sliced jalapeños. For garnishes, use diced avocado and fresh cilantro. These add freshness. Serve with sour cream and salsa on the side for dipping. These toppings make this dish extra special! {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). This step warms your oven for even cooking. - In a small bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. This mix forms a tasty marinade. - Coat the chicken breasts well with the marinade. Make sure every part is covered for great flavor. - Place the marinated chicken on a large sheet pan lined with parchment paper. - Bake the chicken in the oven for 15 minutes. This starts the cooking process. - After 15 minutes, remove the pan and add tortilla chips around the chicken. - Top the chicken with cheddar cheese, black beans, halved cherry tomatoes, and jalapeño slices, if you like spice. - Return the sheet pan to the oven. Bake for another 10 to 12 minutes. Check that the chicken is cooked and the cheese is melted. - Once done, take the pan out and let it rest for 5 minutes. This helps the flavors settle. - Garnish with diced avocado and fresh cilantro before serving. Enjoy with sour cream and salsa on the side! To check chicken doneness, use a meat thermometer. The safe internal temperature is 165°F (75°C). Insert the thermometer into the thickest part of the chicken. If it reads 165°F, your chicken is done! For marinating chicken effectively, let it soak for at least 30 minutes. This time allows the flavors to soak in deeply. Use a zip-top bag or a bowl to coat the chicken. Make sure to turn the chicken a few times for even coverage. For melting cheese, use varieties like cheddar, Monterey Jack, or pepper jack. These cheeses melt well and add great flavor. If you want a twist, try using queso blanco or a spicy cheese blend. For different flavors, add toppings like sliced olives, corn, or green onions. You can also swap the black beans for pinto beans or chickpeas for a unique taste. Fresh toppings like radishes or lime zest can also brighten your dish. Prepping ingredients in advance saves time on busy nights. Chop vegetables or marinate chicken earlier in the day or the night before. This way, you can assemble the dish quickly. Using leftover ingredients creatively can also cut down on prep time. If you have extra veggies from another meal, toss them on the sheet pan. Leftover grilled chicken works great, too! Just add the toppings and cheese, then bake until warm. Pro Tips Marinate Longer: For deeper flavor, marinate the chicken for at least 30 minutes or up to overnight in the refrigerator. Use Fresh Ingredients: Fresh jalapeños and ripe avocados can elevate the taste and texture of your dish significantly. Cheese Variations: Experiment with different types of cheese such as pepper jack or Monterey Jack for a unique flavor twist. Serve with Style: Add extra toppings like diced red onions or sliced olives for additional color and flavor. {{image_2}} You can easily switch chicken with tofu or portobello mushrooms. Tofu absorbs flavors well. Press it to remove excess water for the best texture. Portobello mushrooms add a meaty bite. Chop them into thick slices and marinate like chicken. Adding more vegetables makes the dish colorful and tasty. Consider bell peppers, zucchini, or corn. These veggies roast well and add flavor. You can mix and match to suit your taste. Love heat? Add more jalapeños or try other spicy toppings. Sliced serrano peppers or a drizzle of hot sauce can amp up the spice. You can also mix chili powder or cayenne into the marinade for extra kick. Spice blends like taco seasoning can give a new twist. Just sprinkle it on the chicken before baking. Experiment with your favorite spices to find the perfect heat level. For low-carb diets, use low-carb tortilla options. There are brands available that taste great and hold up well. You can also skip the chips and serve the chicken on a bed of lettuce. Consider alternative toppings too. Swap black beans with diced bell peppers or olives. Use sour cream and guacamole as garnishes to keep it keto-friendly. These swaps make it easy to enjoy without the carbs. To store your sheet pan nacho chicken, let it cool down first. Place it in an airtight container. This helps keep the dish fresh. You can store it in the fridge for up to three days. After that, the taste may change, and it might not be as good. You can reheat your nacho chicken in two ways: in the oven or the microwave. For the oven, set it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 15 minutes. This keeps the chicken juicy. If you use the microwave, put it on a microwave-safe plate. Heat it for 1-2 minutes, checking every 30 seconds. This method is quick but may make it less crispy. Yes, you can freeze sheet pan nacho chicken! To freeze, let it cool completely. Then, wrap individual portions in plastic wrap. Place them in a freezer-safe bag or container. This helps keep the flavor. You can freeze it for up to three months. To thaw, move it to the fridge overnight. Reheat it using the methods above for the best taste and texture. Making Sheet Pan Nacho Chicken takes about 35 minutes. The prep time is 10 minutes, and the cooking time is 25 minutes. You will spend 15 minutes baking the chicken and an additional 10-12 minutes for the toppings. This meal is quick and perfect for a busy weeknight. Yes, you can make this dish ahead of time. You can prepare the chicken and marinate it a few hours before cooking. Chop the veggies and store them in the fridge. You can also assemble everything on the sheet pan, cover it, and bake it later. This makes it easy to enjoy a hot meal after a long day. If you want to swap out black beans, you have many options. You can use pinto beans, kidney beans, or even chickpeas. If you prefer protein, try shredded chicken or cooked ground beef. These substitutes will still give you great taste and texture in your nacho chicken. You learned how to make Sheet Pan Nacho Chicken step by step. We covered the main ingredients, spices, and tasty toppings. I shared tips for ensuring perfectly cooked chicken and offered variations to fit your taste. Remember, storage tips help keep your leftovers fresh. This dish is fun to make and great to share. Don’t hesitate to try different toppings or protein options. Enjoy your cooking and make it your own!$

A delicious and easy sheet pan meal featuring marinated chicken breasts topped with nacho ingredients.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

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

Instructions

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, salt, and pepper to create a marinade.
Place the chicken breasts on the sheet pan and brush the marinade all over each breast until fully coated.
Bake the marinated chicken in the preheated oven for 15 minutes.
Remove the sheet pan from the oven and sprinkle tortilla chips evenly around the chicken.
Top the chicken with shredded cheddar cheese, black beans, halved cherry tomatoes, and, if desired, sliced jalapeños.
Return the sheet pan to the oven and bake for an additional 10-12 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Once done, remove from the oven and let it rest for 5 minutes. Top with diced avocado and fresh cilantro.
Serve warm with sour cream and salsa on the side for dipping.

Notes

Feel free to adjust the spice level by adding more or less jalapeño.

Keyword chicken, easy dinner, nachos, sheet pan