-Taco Seasoning -Boneless, Skinless Chicken Breast -Cooking Oil -Corn Tortilla Chips -Shredded Mexican Cheese Blend
-Jalapeño -Green Onions -Cilantro -Avocado -Lime -Sour Cream -Queso Fresco
Add a rack to the center of your oven and preheat it to 400°F. To ensure your chicken cooks evenly, cover it with a sheet of plastic wrap, and pound it an inch thick with a heavy skillet. Season your breast liberally with taco seasoning.
Place a heavy-bottomed skillet over medium-high heat. Add oil. Once the oil is shimmering hot, add the breast. Cook for 5 minutes without moving it to create a thick sear. Then flip it and cook for a few minutes more, or until a thermometer reads 165°F.
Chop your fresh ingredients: slice jalapeño, green onions, cilantro, and dice avocado. As soon as you dice the avocado, drizzle it with the lime juice to prevent it from turning brown.
When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes before chopping it into 1/2-inch pieces.
Line a sheet pan with parchment paper. Then, add half of the corn chips to the pan. Next, top with shredded cheese. (If you prefer cheesier nachos, just add more cheese than what’s asked for in the recipe.) Sprinkle the chips with half of the chopped chicken breast.
Next, repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.
Sprinkle the chicken nachos with the diced avocado, sliced jalapeño, sliced green onions, lime zest, and chopped cilantro. Finish with dollops of the sour cream and sprinkle with crumbled queso fresco. Finally, serve the whole sheet pan of nachos like a party platter and snack on!