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Sheet Pan Chicken Nachos

These Sheet Pan Chicken Nachos are a cheesy and delicious treat that’s perfect for dinner or entertaining guests. Filled with melted cheese, savory chicken and tasty veggies, these nachos are a perfect balance of flavor and nutrition.

Appetizers,Chicken,Dietitian Pick,Dinner,Kid Friendly,Oven-Baked
8 Serving(s)
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Sheet Pan Chicken Nachos

Ingredients

  • 2 8 oz. Just Bare boneless, skinless chicken breasts
  • 1 tsp. Schnucks ground cumin
  • 1 tsp. Schnucks smoked paprika
  • 1/2 tsp. Schnucks chili powder
  • 1 (15.5 oz.) can low-sodium black beans, drained & rinsed
  • 1 cup Schnucks freshly frozen whole kernel gold corn, thawed
  • 1 (9 oz.) bag restaurant-style tortilla chips
  • 1 (8 oz.) bag Schnucks reduced-fat Mexican-style shredded cheese
  • 1 cup pico de gallo
  • 1 (3.8 oz) can Schnucks ripe sliced olives, drained
  • 1/2 cup Schnucks plain non-fat Greek yogurt
  • 2 tsp. Spice Hunter global fusion mango habanero rub (optional)
  • 1 (8 oz.) container Schnucks guacamole

Instructions

  1. Preheat oven to 375 degrees. Add oil to small oven-safe baking dish. On a cutting board, pat dry chicken breasts with paper towel. Season with cumin, paprika and chili powder on both sides. Place in baking dish, leaving 2 inches between breasts.
  2. Bake 20–25 minutes or until middle of chicken is 160 degrees and no longer pink inside. Remove from oven and rest under tented foil at room temperature, about 10 minutes.
  3. In a medium bowl, shred warm chicken breasts with forks. Add beans and corn, season with salt and pepper (if desired), and mix to combine, about 1 minute.
  4. Preheat oven to 425 degrees, lightly coat pan with nonstick spray and add half of the tortilla chips. Sprinkle with half of the shredded cheese and top with remaining tortilla chips. Spread chicken mixture evenly over top of chips and sprinkle with remaining cheese. For extra spicy nachos, sprinkle 2 teaspoons mango habanero rub over chips and cheese before baking.
  5. Bake nachos 15 minutes or until cheese is completely melted. Remove from oven and garnish with dollops of guacamole, pico de gallo, sliced olives and sour cream. Serve immediately.
Chef Tip

For crispy air fryer chicken, preheat air fryer to 400 degrees. Follow step 1, then place seasoned chicken in fryer basket and cook 4 minutes. Flip, then cook 4–5 minutes or until internal temperature is 165 degrees. Follow remaining steps 3–5.

Nutrition Facts

417 Calories Per ServingFat: 18gSaturated Fat: 4gCholesterol: 41mgSodium: 732mgCarbohydrates: 40gFiber: 8gSugars: 2gProtein: 25g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe