Gluten-Free Sheet Pan Chicken Oven Baked Nachos

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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.

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.

Did you make this recipe?Please let me know in the comments below how it turned out :)