Healthy Gluten-Free Chicken Nachos in a sheet pan.

My Healthy Gluten-Free Chicken Nachos Sheet Pan Recipe is the perfect party appetizer for your bbq or game day. These loaded chicken nachos have layers of flavorful chicken, lots of cheese, black beans, avocados, tomatoes, cilantro, green onion, and my quick recipe for a delicious cottage cheese lime crema.

Sheet pan nachos are one of my family’s favorite healthy recipes when we’re craving Mexican food. They’re full of flavor but easy on the spice for gentle digestion. It is the perfect base, so you can easily add more spice. They will be the hit of any party all your guests can enjoy. And they’re healthy and filling enough to be a weeknight meal.

BYOS: Flavor Without the Fire!

Love bold flavors but not the heat? Spice things up on your own terms with this BYOS recipe bursting with deliciousness. All the ingredients are prepped for easy digestion and a heartburn-free experience. Adjust the spice level to your preference—no more burnt tongues or tears here! Now, everyone can enjoy this recipe regardless of their spice tolerance!

Why You’ll Love This Chicken Nachos Recipe

You only need a few simple ingredients.
It is super easy to make for an impressive result.
The flavor-rich ingredients make it taste amazing!
All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

Here is everything you need to make the best-tasting gluten-free chicken nachos sheet pan:

Chicken Breast: You can replace it with rotisserie chicken, leftover chicken, seasoned ground turkey, shredded beef, tofu, or your preferred protein source.

Tortilla Chips: Opt for baked corn tortilla chips, sweet potato chips, or vegetable chips for a healthier alternative.

Cheddar Cheese: Use your favorite shreddable cheese, including sharp cheddar, Monterey Jack cheese, a blend of reduced-fat cheeses, or try dairy-free alternatives like nutritional yeast or vegan cheese.

Black Beans: Replace with kidney beans, pinto beans, or chickpeas for variety.

Cottage Cheese Lime Crema: Substitute with Greek yogurt or dairy-free yogurt mixed with lime juice for a similar tangy flavor. You can also use enchilada sauce, barbecue sauce, or sour cream.

Tomatoes: Experiment with cherry tomatoes, salsa, or pico de gallo.

Avocados: If avocados are unavailable, try guacamole or diced cucumber for a refreshing twist. You could also add bell peppers, red onion, spicy jalapenos, or any other favorite toppings.

Green Onions: Swap with diced red onions or chives for a different onion flavor.

Seasonings: You can replace the cumin, paprika, garlic powder, and onion powder with taco seasoning.

Healthy Gluten-Free Chicken Nachos on a plate.

How to Make My Loaded Healthy Chicken Nachos Recipe

Step 1: Prepare and Cook the Chicken

Pound two chicken breasts to an even thickness. Season both sides of the chicken with cumin, onion powder, paprika, garlic powder, salt, and pepper.

Heat 2 tablespoons of light olive oil in a large, sturdy pot or enameled cast iron Dutch oven over medium-high heat.

Add the seasoned chicken pieces and cook for 3-4 minutes until golden brown on the bottom. Flip the chicken and cook for an additional 3-4 minutes.

Pour two cups of chicken broth over the chicken, cover with a lid, and cook at a gentle boil for 15 minutes.

Remove the chicken and place on a cutting board. Shred the chicken using two forks and set aside.

Step 2: Cook the Nachos

Preheat your oven to 350°F (170°C).

On a large sheet pan or parchment paper lined baking sheet, arrange the gluten-free tortilla chips in a single layer.

Sprinkle 1/2 of the shredded chicken, shredded cheese, and black beans evenly over the tortilla chips or corn chips.

Repeat with a second layer of chips, cheese, chicken and black beans.

Bake in the oven for about 10-12 minutes or until the cheese is melted and bubbly, and the edges of the tortilla chips are golden brown.

Spreading tortilla chips on a baking sheet.

Step 3: Add the Fresh Vegetables

While the nachos are baking, prepare the toppings:

Finely dice the tomatoes, avocados, cilantro and green onion.

Once the nachos are done, remove them from the oven.

Sprinkle the prepared cilantro, tomato, and avocado over the top.

Then drizzle the Cottage Cheese Lime Crema.

Finish with a sprinkle of the chopped green onion.

Serve immediately while the nachos are hot, and enjoy your healthy and flavorful gluten-free chicken nachos!

Gluten-Free Chicken Nachos Recipe Notes

Chicken Preparation: Pounding the chicken first to an even thickness is optional but will tenderize the meat and reduce the cooking time.

Spice Level: The spice level in the shredded chicken can be adjusted to your liking. For a milder flavor, reduce the amount of cumin and paprika, or omit the pepper. If you prefer more heat, add a pinch of cayenne pepper or chili powder.

Cottage Cheese Lime Crema: Click here for my easy and healthy Cottage Cheese Lime Crema made with cottage cheese and greek yogurt.

Toppings Variation: Customize the toppings based on personal preferences. Salsa, pico de gallo, diced red onions, or jalapeños can be added for extra flavor and color.

Make-Ahead Tip: Prepare the shredded chicken and toppings in advance to save time. Assemble the nachos just before serving to maintain the crispiness of the chips. These taste best fresh and can become soggy when refrigerated.

Fresh Toppings: Fresh toppings like tomatoes, avocados, and green onions are best added just before serving to preserve their texture and flavor.

Serving Suggestions:

These also work great with thinly sliced pieces of carne asada steak, or pulled pork.

Refrigeration: If you have leftover nachos, store them in an airtight container in the refrigerator. Make sure to remove any toppings that might become soggy when reheated.

Reheating: To reheat the nachos, use an oven or toaster oven for best results. Spread the nachos on a baking sheet in a single layer and warm in a preheated oven at 350°F (175°C) for about 5-10 minutes or until heated through. This will help maintain the crunchiness of the chips.

Freezing (Partial): While the shredded chicken, beans, and cheese can be frozen, it’s not recommended to freeze fully assembled nachos as the chips may lose their texture. Instead, freeze the individual components and assemble fresh nachos when needed.

Can I use a different protein instead of chicken?
Absolutely! You can substitute chicken with cooked and seasoned ground turkey, shredded beef, tofu, or your preferred protein source.

Can Chicken Nachos be made dairy-free?
Consider using a blend of reduced-fat cheeses, or explore dairy-free alternatives like nutritional yeast or vegan cheese.

Is there a way to adjust the spice level in the shredded chicken?
Yes, you can easily adjust the spice level by reducing or increasing the amount of cumin, paprika, or adding your favorite hot sauce. Customize it to suit your taste.

Can I prepare the shredded chicken in advance?
Absolutely! You can cook and shred the chicken ahead of time and store it in the refrigerator until you’re ready to assemble the nachos.

How can I keep the tortilla chips from getting soggy when reheating leftovers?
Store the shredded chicken, cheese, and toppings separately from the tortilla chips. Reheat the chips in the oven to maintain their crispiness before assembling.

Can I make this recipe vegetarian?
Absolutely! Replace the chicken with your favorite meat alternatives or increase the quantity of beans and vegetables for a delicious vegetarian version.

What’s the best way to reheat leftover nachos?
For the best results, reheat leftover nachos in the oven or toaster oven. Spread them on a baking sheet in a single layer and warm at 350°F (175°C) for 5-10 minutes.

Do you love healthy Mexican-inspired food? Check out more of my easy and delicious recipes:

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Gluten-Free Breadsticks Easy Olive Garden Copycat

Baking sheet with loaded cheesy french fries.

Best Loaded French Fries Healthy and High-Protein

Cottage cheese ranch dip in a mason jar.

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Healthy Gluten-Free Chicken Nachos Sheet Pan Recipe

My Healthy Gluten-Free Chicken Nachos Sheet Pan Recipe is the perfect party appetizer for your bbq or game day. These loaded chicken nachos have layers of juicy chicken, cheese, black beans, avocados, tomatoes, cilantro, green onion, and my quick recipe for a delicious lime crema. They're full of flavor but easy on the spice for gentle digestion.

5 from 3 votes

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Servings

Prep Time 20

Cook Time 30

Total Time 50

Ingredients

Shredded Chicken:

2 boneless skinless chicken breasts
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
dash pepper

Nachos:

1 bag gluten-free tortilla chips
4 cups shredded cheese
15 ounce black beans (1 can)
1/2 cup Cottage Cheese Lime Crema (see Recipe Notes)
2 roma tomatoes (chopped)
2 avocadoes (diced)
2 green onions (diced)

Instructions

Pound two chicken breasts to an even thickness. Season both sides of the chicken with cumin, onion powder, paprika, garlic powder, salt, and pepper.
Heat 2 tablespoons of light olive oil in a large, sturdy pot or enameled cast iron Dutch oven over medium-high heat.
Add the seasoned chicken pieces and cook for 3-4 minutes until golden brown on the bottom. Flip the chicken and cook for an additional 3-4 minutes.
Pour two cups of chicken broth over the chicken, cover with a lid, and cook at a gentle boil for 15 minutes.
Remove the chicken and place on a cutting board. Shred the chicken using two forks and set aside.
Preheat your oven to 350°F (170°C).
On a large sheet pan or parchment paper lined baking sheet, arrange the gluten-free tortilla chips in a single layer.
Sprinkle 1/2 of the shredded chicken, shredded cheese, and black beans evenly over the tortilla chips or corn chips. Repeat with a second layer of chips, cheese, chicken and black beans.
Bake in the oven for about 10-12 minutes or until the cheese is melted and bubbly, and the edges of the tortilla chips are golden brown.
While the nachos are baking, prepare the toppings: Finely dice the tomatoes, avocados, cilantro and green onion. Once the nachos are done, remove them from the oven.
Sprinkle the prepared cilantro, tomato, and avocado over the top. Then drizzle the Cottage Cheese Lime Crema. Finish with a sprinkle of chopped green onion.
Serve immediately while the nachos are hot, and enjoy your healthy and flavorful gluten-free chicken nachos!

Video

Notes

Chicken Preparation: Pounding the chicken first to an even thickness is optional but will tenderize the meat and reduce the cooking time.

Spice Level: The spice level in the shredded chicken can be adjusted to your liking. For a milder flavor, reduce the amount of cumin and paprika or omit the pepper. If you prefer more heat, add a pinch of cayenne pepper or chili powder.

Cottage Cheese Lime Crema: Click here for my easy and healthy Cottage Cheese Lime Crema made with cottage cheese and greek yogurt.

Toppings Variation: Customize the toppings based on personal preferences. Salsa, pico de gallo, diced red onions, or jalapeños can be added for extra flavor and color.

Fresh Toppings: Fresh toppings like tomatoes, avocados, and green onions are best added just before serving to preserve their texture and flavor.

Nutrition

Calories: 370kcalCarbohydrates: 31gProtein: 19gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 43mgSodium: 566mgPotassium: 484mgFiber: 7gSugar: 1gVitamin A: 512IUVitamin C: 5mgCalcium: 243mgIron: 2mg

Keyword cottage cheese lime crema, healthy nachos, nachos, sheet pan nachos, shredded chicken

Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

Responses

Tyler

January 16, 2024

great recipe, even I could make it, whole family loved it

Reply
1. Nicole Bonilla
  
  January 16, 2024
  
  Hey Tyler, that is so awesome! Thank you for sharing 🙂
  
  Reply