- 1 large boneless, skinless chicken breast (about 1 pound)
- 1 tsp. southwestern, taco, or other spicy seasoning of your choice
- Cooking spray
- 4-6 cups thick tortilla chips (enough for a generous layer on the baking sheet)
- 1/2 c. frozen corn kernels, defrosted
- 1/2 c. black beans, drained and rinsed
- 1 large tomato, diced
- 1/4 c. sliced black olives
- 3-4 oz. grated cheese (choose your favorite variety or use a blend)
- 1/4 c. sliced green onions
- 1/2 c. thinly sliced radishes
- Salsa, sour cream, and guacamole - for serving (optional)
Preheat the oven to 400° F, and cover a baking sheet with a nonstick baking mat.
If desired, pound the chicken breast to an even 3/4-inch thickness. (This step is not necessary, but will allow you to cook your chicken more quickly and evenly). Rub your seasoning of choice thoroughly into the chicken breast and cook in a nonstick skillet coated in cooking spray over medium-high heat until it is well-browned on the outside and cooked through on the inside. Remove to a cutting board and allow to rest for a few minutes.
While the chicken is resting, arrange a generous layer of tortilla chips on the prepared baking sheet. Sprinkle the chips with corn, black beans, diced tomato, and black olives.
Slice the chicken into bite-sized pieces. If desired, toss the pieces back into the skillet you cooked the chicken in and toss them gently to absorb additional seasoning before arranging them on the baking sheet with the other items. Sprinkle the top of the baking sheet with the grated cheese and bake in the preheated oven for 15 minutes or until the cheese is melted. Remove from the oven and immediately sprinkle with the green onions and radishes. If desired, serve the nachos with salsa, sour cream, and guacamole.
- Yields: 3-4 servings
- Preparation Time: 30 minutes