Sheet Pan Nacho Chicken

$- 4 boneless, skinless chicken breasts - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 2 cups tortilla chips - 1 cup shredded cheddar cheese - 1 cup diced tomatoes - 2 tablespoons olive oil - 1 packet taco seasoning (or homemade mixture) - 1 jalapeño, sliced (optional) - 1/4 cup fresh cilantro, chopped - 1 avocado, sliced - Sour cream and lime wedges for serving The main ingredients create a hearty base for Sheet Pan Nacho Chicken. The chicken breasts offer protein, while the black beans and corn add texture. Tortilla chips provide crunch, and cheddar cheese gives that gooey goodness we all love. Diced tomatoes brighten the dish and add freshness. For seasoning, olive oil helps the spices stick to the chicken. Taco seasoning packs in flavor; feel free to make your own with cumin, chili powder, garlic powder, and oregano. If you like heat, add sliced jalapeños. Garnishing the dish with cilantro and avocado brings color and flavor. Sour cream and lime wedges add a refreshing finish. Each ingredient plays a role in making this dish simple yet delicious. You can mix and match based on your taste, but these ingredients give you a great start. - Preheat the oven to 400°F (200°C). - In a bowl, mix olive oil and taco seasoning. Coat the chicken breasts well. - Line a baking sheet with parchment paper for easy cleanup. - Place the seasoned chicken on one side of the pan. - Spread black beans and corn on the other side. - Bake the chicken for 20 minutes. Make sure it cooks through. - Take the pan out and scatter tortilla chips on top. - Add cheddar cheese and diced tomatoes over everything. - If you like heat, add sliced jalapeños. - Return the pan to the oven for 5-7 minutes. Bake until the cheese melts. To get the best flavor, season your chicken well. Mix olive oil with taco seasoning in a bowl. Make sure each chicken breast gets a good coat. This step is key for juicy and tasty chicken. Always check the internal temperature. Cook the chicken until it hits 165°F (75°C). Use a meat thermometer for accuracy. This ensures it’s safe to eat and not dry. Choosing the right cheese matters. I love using sharp cheddar cheese. It melts well and adds a nice flavor. You can also try pepper jack for some heat. To melt cheese perfectly, add it toward the end of cooking. Keep an eye on it in the oven. You want it to be bubbly and golden, not burnt. For side dishes, I recommend a fresh salad. A simple mix of greens and lime dressing works well. You can also serve rice or refried beans for extra heartiness. For presentation, use a large platter. Arrange the nacho chicken in the center. Top it with avocado slices and cilantro. This makes it look delicious and inviting. Don't forget sour cream and lime wedges on the side for extra flavor! {{image_2}} You can easily switch out the chicken for other proteins. Turkey works well and keeps it lean. If you prefer a plant-based option, try tofu. Just press it to remove water and season it the same way. For the beans, black beans are great, but you can use pinto beans or kidney beans too. If you want to skip the beans, add extra corn instead. You can also swap corn for bell peppers or zucchini for extra veggies. Want to spice things up? Add your favorite spices. Try cayenne or smoked paprika for more heat. A few dashes of hot sauce can also add a kick. Cheese is key in this dish. While cheddar is classic, you can use Monterey Jack or pepper jack for a twist. You can even mix different cheeses for a richer flavor. If you need a gluten-free option, use gluten-free tortilla chips. Always check the label to be sure. Many taco seasonings are gluten-free, but it’s smart to confirm. For a vegan version, replace the chicken with tofu or tempeh. Use vegan cheese or skip the cheese altogether. You can add more veggies for texture and flavor. To store leftovers, place them in an airtight container. Make sure to cool the dish down first. You can keep it in the fridge for up to three days. When you want to reheat, use the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and heat for about 15 minutes. This keeps it juicy and tasty. You can also use the microwave for quick reheating. Just cover the dish to avoid drying out the food. Yes, you can freeze Sheet Pan Nacho Chicken. To freeze, let it cool completely. Then, place the chicken and toppings in a freezer-safe container. Use freezer bags for easy storage. Remove as much air as you can to avoid freezer burn. It can stay in the freezer for up to three months. To thaw, move it to the fridge overnight. For quick thawing, place the sealed bag in cold water. Once thawed, reheat in the oven or microwave until warm. Enjoy your delicious meal later! It takes about 15 minutes to prep. Then, you will cook it for 25 to 27 minutes. The total time is 45 minutes. This meal is quick and easy for busy nights. Yes, you can change many toppings to fit your taste. Try using cooked ground beef or turkey instead of chicken. You can swap black beans for pinto beans or kidney beans. If you like spice, add more jalapeños. For a fresh twist, use fresh avocado or different cheese like pepper jack. You can serve this dish with a side salad or rice. For a refreshing drink, try lemonade or iced tea. These sides will balance the flavors and make your meal complete. This blog post covers a tasty recipe for Sheet Pan Nacho Chicken. You learned about the main ingredients, including chicken, beans, corn, and cheese. I shared step-by-step instructions for easy preparation and baking. Tips helped you perfect your dish with cheese, toppings, and side suggestions. With variations and storage info, you can customize and save leftovers easily. Enjoy your meal creation! This dish is fun, versatile, and perfect for sharing.$

Deliciously easy Sheet Pan Nacho Chicken will become your new favorite weeknight dinner! With juicy chicken breasts seasoned perfectly and layered with black beans, corn, and crispy tortilla chips, this one-pan meal is a flavor explosion. Topped with melted cheddar, fresh tomatoes, and creamy avocado, it's ready in just 45 minutes. Click through to discover the full recipe and start cooking this mouthwatering dish tonight!

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Ingredients

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 packet taco seasoning (or homemade with cumin, chili powder, garlic powder, and oregano)

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

2 cups tortilla chips

1 cup shredded cheddar cheese

1 cup diced tomatoes

1 jalapeño, sliced (optional, for heat)

1/4 cup fresh cilantro, chopped

1 avocado, sliced

Sour cream and lime wedges for serving

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Season the Chicken: In a large mixing bowl, combine the olive oil and taco seasoning. Add the chicken breasts, ensuring they are well-coated with the seasoning.

Prepare the Sheet Pan: Line a large baking sheet with parchment paper for easy cleanup. Arrange the seasoned chicken breasts on one side of the sheet pan.

Add Veggies: On the other side of the sheet pan, spread out the black beans and corn evenly.

Bake the Chicken: Place the sheet pan in the preheated oven and bake for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Add Tortilla Chips and Cheese: Remove the pan from the oven. Carefully scatter the tortilla chips over the chicken and the veggie side. Top everything with shredded cheddar cheese and diced tomatoes. Add sliced jalapeños if using.

Final Bake: Return the sheet pan to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.

Garnish and Serve: Once out of the oven, garnish the nacho chicken with chopped cilantro and avocado slices. Serve with sour cream and lime wedges on the side for added zest.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 4