#chickennachos

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Ingredients: 2 cups cooked shredded chicken. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Tortilla chips. 1 cup shredded cheese cheddar or Mexican blend. 1/2 cup black beans, drained and rinsed. 1/4 cup diced red onion. 1/4 cup diced tomatoes. 1/4 cup sliced black olives. Sliced jalapenos, optional. Fresh cilantro, for garnish. Sour cream, for serving. Guacamole, for serving.

Instructions: Preheat oven to 400F 200C. In a bowl, mix shredded chicken with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper until evenly coated. Spread tortilla chips on a large sheet pan in an even layer. Top tortilla chips with seasoned chicken, shredded cheese, black beans, diced red onion, diced tomatoes, sliced black olives, and jalapenos if using. Bake in the preheated oven for 10-12 minutes, or until cheese is melted and bubbly. Remove from oven and garnish with fresh cilantro. Serve hot with sour cream and guacamole.

Prep Time: 15 minutes

Cook Time: 12 minutes

These Loaded Sheet Pan Salsa Verde Chicken Nachos are the ultimate crowd-pleaser! They are packed with flavorful chicken, salsa verde, cheese, and all your favorite toppings, making them perfect for game day or any gathering.

Ingredients: 1 pound boneless, skinless chicken breasts, diced. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 bag of tortilla chips. 1 cup salsa verde. 2 cups shredded Mexican blend cheese. 1 cup black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1/2 cup diced red onion. 1/2 cup diced tomatoes. 1/4 cup chopped fresh cilantro. 1 jalapeo pepper, thinly sliced optional. Sour cream and guacamole for serving.

Instructions: Set the oven temperature to 375F 190C. Coat the diced chicken well with a mixture of olive oil, cumin, chili powder, salt, and pepper in a bowl. In a skillet set over medium-high heat, cook the chicken until it's thoroughly cooked through and beginning to brown, 5 to 7 minutes. Take off the heat and place aside. Spread out the tortilla chips evenly in a layer on a sizable sheet pan. Divide the cooked chicken among the tortilla chips in an even layer. Over the chips and chicken, pour the salsa verde. Overtop, scatter the diced tomatoes, black beans, corn, red onion, and shredded cheese. Bake for ten to fifteen minutes, or until the cheese is bubbling and melted, in an oven that has been preheated. Take out of the oven and, if you'd like, top with sliced jalapeo and chopped cilantro. Warm up the loaded nachos and serve them with guacamole and sour cream. Savor your mouthwatering Salsa Verde Chicken Nachos on a loaded sheet pan!

Prep Time: 15 minutes

Cook Time: 15 minutes

For a tasty and filling plant-based take on chicken tacos, try these Vegan Crispy Chick'n Tacos. With fresh vegetables, vegan sour cream, and a hint of lime, the crispy chick'n strips make a flavorful taco that's great for lunch or dinner.

Ingredients: 1 cup of plant-based chick'n strips. 1 cup of shredded lettuce. 1/2 cup of diced tomatoes. 1/4 cup of diced red onions. 1/4 cup of chopped fresh cilantro. 4 small tortillas. 1/2 cup of vegan sour cream. 1/4 cup of vegan shredded cheese. 1 tablespoon of olive oil. 1 teaspoon of chili powder. 1/2 teaspoon of cumin. Salt and pepper to taste. Lime wedges for garnish.

Instructions: Heat the olive oil in a pan over medium heat. Add the plant-based chick'n strips and season with chili powder, cumin, salt, and pepper. Cook until the chick'n strips are crispy and browned, about 5-7 minutes. While the chick'n is cooking, warm the tortillas in a separate pan or microwave them for about 30 seconds. Once the chick'n is ready, assemble the tacos by placing chick'n strips on each tortilla. Top with shredded lettuce, diced tomatoes, diced red onions, and chopped cilantro. Drizzle vegan sour cream over the toppings and sprinkle vegan shredded cheese on top. Garnish with lime wedges for an extra burst of flavor. Serve immediately and enjoy your Vegan Crispy Chick'n Tacos!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the ultimate keto-friendly version of nachos with Mad Creations' Best Ever Keto Chicken Nachos. Packed with flavor and protein, these nachos are perfect for satisfying your cravings while staying low-carb.

Ingredients: 500g chicken breast, diced. 1 tbsp olive oil. 1 tsp paprika. 1 tsp cumin. 1 tsp garlic powder. Salt and pepper to taste. 1 cup shredded cheddar cheese. 1/2 cup sliced jalapeos. 1/4 cup chopped fresh cilantro. 1/4 cup diced red onion. 1/4 cup sour cream. 1/4 cup guacamole. 1/4 cup salsa. 1 bag pork rinds or keto-friendly tortilla chips.

Instructions: Warm the oven up to 190C 375F. Mix the chicken dices with olive oil, paprika, cumin, garlic powder, salt, and pepper in a bowl until the chicken is well covered. Lay the chicken out on a baking sheet and season it. Bake for 20 to 25 minutes, or until it's fully cooked. Take the chicken out of the oven and set it aside. Put tortilla chips or pork rinds that are good for you on a serving platter. Add some crumbled cheddar cheese on top of the chips. Spread the cooked chicken out evenly on top of the cheese. Add sour cream, guacamole, salsa, chopped cilantro, diced red onion, and sliced jalapeos on top. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes