Chicken Nachos
Restaurant-quality chicken nachos in 30 minutes. Crispy chips, seasoned chicken, melted cheddar, and all your favorite toppings.
Servings: 4 servings
Ingredients
Chicken Marinade
- 1-2 lbs boneless skinless chicken breasts 3-4 breasts
- 1 tsp salt fine sea or kosher
- 1/2 tsp dried oregano
- 2 cloves garlic
- 1 tsp pepper
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tsp onion powder
- 3 tbsp olive oil
- 1 lime squeezed
Toppings
- 1/2 cup salsa homemade or store-bought
- 1/4 cup sour cream
- 8 oz jar jalapeños
- 14 oz can black beans
- 2 cups cheddar cheese
- Tortilla chips restaurant style preferred
Instructions
- Cube the chicken and place in a zip-top bag. Add all marinade ingredients and mix until chicken is coated. Let sit 20 minutes to overnight.
- Heat a skillet to medium-high. Add 1 tbsp oil and sauté marinated chicken until fully cooked, about 6-8 minutes.
- Line a sheet pan with foil or parchment. Cover with tortilla chips, assembling one by one for best results.
- Top each chip with chicken, salsa, black beans, and a jalapeño. Cover generously with cheddar cheese.
- Preheat broiler to high. Place pan about 4 inches from heat. Broil 4-5 minutes until cheese is melted and starting to brown.
- Remove from oven, top with sour cream, and serve.
Notes
Equipment: skillet, sheet pan, broiler. Pro tip: Prep the marinade the day before for an even quicker meal. Restaurant-style tortilla chips work best as they naturally cup for filling.