High Fructose Corn Syrup Free Gluten Free BBQ Chicken Nachos
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breasts
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- 1 tbsp olive oil
- 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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