Red Meat Allergy Friendly Gluten Free Chicken Verde Nachos
Total time45 min
Prep time20 min
Cook time25 min
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 1 cup salsa verde
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp kosher salt
- 1 tbsp olive oil
For the nachos
- 10 oz corn tortilla chips (about 8 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups shredded monterey jack cheese
- ½ cup pickled jalapeño slices
For serving
- ¼ cup sour cream
- 1 medium avocado, pitted and sliced
- 2 tbsp fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 2 tbsp extra salsa verde, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken thighs dry and season on both sides with the cumin, garlic powder, and kosher salt.
- 2
Heat the olive oil in a large (12-inch) oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs and sear undisturbed for 3–4 minutes, until the undersides are golden and release easily from the pan.
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