Chicken Nachos

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  1 tbsp Taco Seasoning, Packet (E.G. Old El Paso)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tbsp Vegetable oil
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  15 oz Tortilla Chips, Corn, Plain
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  3 cup Mexican Blend Cheese
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  1 JalapeñO Pepper(14g)
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  2 Green Onion (Scallion)(30g)
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  0.5 cup Cilantro, Fresh
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  1 Avocado(150g)
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  1 Lime(67g)
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  0.5 cup Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  2 tbsp Cheese, Queso Fresco, Crumbled

Instructions

1. 1Pound the chicken breast to an even 1-inch thickness using a heavy skillet. Sprinkle both sides generously with the taco seasoning packet and let sit for 2 minutes.
2. 2Add vegetable oil to a heavy-bottomed skillet over medium-high heat for 1 minute until shimmering. Sear the chicken breast for 5–6 minutes until golden brown on the first side, then flip and cook for 4–5 minutes more until an instant-read thermometer inserted into the thickest part reads 165°F.
3. 3Transfer the chicken to a cutting board and let rest for 5 minutes, then chop into ½-inch pieces.
4. 4While the chicken rests, slice the jalapeño pepper into thin rings, chop the green onions, finely chop the fresh cilantro, dice the avocado, and squeeze lime juice over the avocado to prevent browning.
5. 5Line two sheet pans with parchment paper. Divide the tortilla chips evenly between both pans, then layer half the Mexican blend cheese and half the chopped chicken on each pan.
6. 6Bake both pans at 400°F for 7–10 minutes until the cheese is melted and bubbling at the edges.
7. 7Remove from oven and top each pan of nachos evenly with the avocado, jalapeño slices, green onions, cilantro, and queso fresco.
8. 8Divide the finished nachos evenly into 8 portions, top each with a dollop of sour cream, and serve immediately, or cool slightly and store in 8 airtight containers in the refrigerator for up to 3 days.