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One plate of sheet-pan chicken nachos: tortilla chips covered in melted cheese, seasoned chicken pieces, black beans, fresh tomato pico de gallo, jalapeño slices, cilantro and dollops of… (AI-generated photo)

Takeout remakes · Tex-Mex

Sheet Pan Chicken Nachos

Loaded, cheesy, built to share or not.

25 min total18 min activeMakes 4 plates
High-proteinFull method free

The trick to great nachos is building them in a single layer so every chip gets topping. Seasoned chicken and black beans go down on the chips, cheese melts over the top, and fresh pico and yogurt go on after the oven. It's one pan and twenty-five minutes.

Ingredients

For 4 plates.

Chicken

  • 1 1/2 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 tablespoon taco seasoning
  • 2 teaspoons canola oil

Nachos

  • 5 oz tortilla chips
  • 1 (15 oz) can black beans, drained and rinsed
  • 4 oz reduced-fat cheddar, shredded (1 cup)

Pico and toppings

  • 2 tomatoes, diced
  • 1/2 small red onion, finely diced
  • 1 jalapeño, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 cup plain nonfat Greek yogurt

Method

  1. Heat the oven to 425°F. Toss the chicken with the taco seasoning and cook it in the oil in a skillet over medium-high heat for 5 to 6 minutes until browned and 165°F.

    165°F inside

  2. Meanwhile, stir the tomatoes, onion, half the jalapeño, cilantro and lime juice together.

  3. Spread the chips on a large sheet pan in one layer. Scatter the chicken and beans over, then the cheese.

  4. Bake 6 to 8 minutes until the cheese is melted and bubbling.

    Oven 425°F

  5. Top with the pico, the rest of the jalapeño and spoonfuls of yogurt. Serve straight from the pan.

Tips

  • Spread the chips in one layer, overlapping only a little, so none go soggy in the middle.
  • Rotisserie-style leftover chicken works well here too.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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