Citric Acid Free Gluten Free BBQ Chicken Nachos

Total time40 min

Prep time15 min

Cook time25 min

Citric Acid Free Gluten Free BBQ Chicken Nachos

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
½ cup bbq sauce (gluten free)

For the nachos

10 oz corn tortilla chips
2 cups shredded cheddar cheese
½ cup canned black beans, drained and rinsed
½ cup corn kernels (fresh, frozen and thawed, or canned and drained)
¼ cup pickled jalapeño slices (optional)

For serving

2 green onions, thinly sliced
½ cup sour cream
1 avocado, pitted and diced
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large (18×13-inch) sheet pan with aluminum foil.
2
Pat the chicken breasts dry and rub them all over with the olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Heat a large skillet over medium-high heat and sear the chicken for 4–5 minutes per side, until golden on the outside. Transfer to the prepared sheet pan and bake for 15–18 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

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