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Sheet Pan Lime Chicken Nachos - Easy to make, fun, delicious nachos baked on a sheet pan and loaded with beans, corn, lime chicken, and cheese! Perfect for entertaining a crowd!

Sheet Pan Lime Chicken Nachos

Katerina | Diethood
Sheet Pan Lime Chicken Nachos - Easy to make, fun, delicious nachos baked on a sheet pan and loaded with beans, corn, chicken, and cheese! Perfect for entertaining a crowd!
Servings : 8 people
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr

Ingredients
  

  • 2 to 3 (10 ounces) chicken breasts*
  • 2 tablespoons olive oil
  • 2 limes juiced
  • 1 lime zested
  • 1/2 teaspoon sugar
  • 2 garlic cloves minced
  • salt and fresh ground pepper to taste
  • 6 low carb whole wheat flour tortillas** cut into triangle wedges
  • 1 cup canned sweet corn kernels, rinsed
  • 1 can BUSH’S® Black Beans, rinsed, divided
  • 1 cup cherry tomatoes halved
  • 1 cup low fat shredded mexican-blend cheese
  • 1 small red onion finely chopped
  • 1 avocado chopped, for garnish
  • parsley or cilantro, for garnish
  • light sour cream for serving

Instructions
 

  • Preheat oven to 350F.
  • In a large ziploc bag, combine chicken, lime juice, lime zest, sugar, salt, pepper, and garlic; close the bag and shake it around until well combined. Set aside for 10 minutes.
  • Spray indoor grill pan with cooking spray, and preheat on the stovetop over medium high heat for about one minute.
  • Place chicken on the hot grill pan; cook for 4 minutes on both sides.
  • Let the chicken rest for 5 minutes before shredding.
  • Transfer chicken to the oven and cook for about 20 minutes, until chicken is cooked all the way through.
  • Cut the flour tortillas into triangle wedges and arrange on a lightly greased 11 x 13 baking sheet.
  • Spray the flour tortillas with cooking spray and bake for 8 to 10 minutes, or until lightly browned.
  • Remove tortilla chips from oven and preheat the oven temperature to 400F.
  • Top prepared tortilla chips with corn, BUSH’S® Black Beans, tomatoes, prepared shredded chicken, and cheese.
  • Bake nachos for 15 minutes, or until heated through and cheese is melted.
  • Remove from oven and garnish with chopped onions, avocado, and parsley or cilantro.
  • Serve with light sour cream on the side. 

Notes

*You can also use baked/grilled leftover chicken
**You can use tortilla chips
 

Nutrition

Calories: 287 kcal | Carbohydrates: 27 g | Protein: 17 g | Fat: 12 g | Saturated Fat: 3 g | Cholesterol: 31 mg | Sodium: 498 mg | Potassium: 535 mg | Fiber: 6 g | Sugar: 2 g | Vitamin A: 270 IU | Vitamin C: 9.8 mg | Calcium: 210 mg | Iron: 2.2 mg | Net Carbs: 21 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizers
Cuisine: Mexican/Southwest
Keyword: chicken breast recipe, chicken breast sheet dinner recipe