Mexicali Chicken Sheet Pan Nachos

Ingredients

• 1 pound boneless skinless chicken breast halves
• 2 teaspoons olive oil (plus 2 teaspoons for skillet)
• 1/2 large lime (juiced)
• 1 1/2 tablespoons Mexicali Seasoning
• tortilla chips
• 1/2 orange bell pepper (finely diced)
• 1/2 red bell pepper (finely diced)
• 1/4 to 1/3 cup finely diced red onion
• 8 ounces shredded cheddar jack cheese ((see notes))
• 1 to 2 roma tomato (seeded and diced)
• 1 sliced avocado
• 1 sliced fresh jalapeño
• 1 handful cilantro (minced )
• 1/4 cup sour cream

Instructions

1. 1

   FOR THE CHICKEN: Place the chicken breasts into a shallow bowl. Add in 2 teaspoons olive oil, the lime juice and Mexicali seasoning. Toss to combine and set off to the side while you preheat 2 teaspoons of olive oil in a large non-stick skillet over medium-high heat.

2. 2

   Once the pan is hot, cook chicken for 5 to 8 minutes a side or until fully cooked. Transfer chicken to a cutting board to rest for a few minutes before dicing into small pieces. Add the chicken back into the pan and toss it around so it has a chance to pick up the deliciousness that's in the bottom of the pan.

3. 3

   Meanwhile, preheat your oven to 325℉ (or 160℃).

4. 4

   Line a rimmed metal 1/4-sheet pan (or two) with parchment paper. Arrange the tortilla chips in a single layer, top with a little cheese, and then chicken, onions and orange and yellow peppers. Sprinkle with more cheese and bake on the middle rack for 10 to 15 minutes or until the cheese is melted.

5. 5

   Top your nacho with tomatoes, minced fresh cilantro, avocado, sour cream or any other toppings your heart desires.