Lime Chicken Nachos
Get ready to elevate your snack game with these zesty Lime Chicken Nachos, a bold and flavor-packed crowd-pleaser perfect for game nights or casual gatherings. Juicy, marinated chicken breasts are infused with tangy lime juice, smoky paprika, and a blend of spices, then seared to perfection and layered over crispy tortilla chips. Topped with a melty duo of cheddar and Monterey Jack cheeses, hearty black beans, and sweet cherry tomatoes, these nachos deliver vibrant, satisfying bites in every layer. Finished with fresh cilantro and optional jalapeño slices for a hint of heat, this dish is as colorful as it is delicious. Serve it straight from the oven with creamy sour cream and guacamole on the side for the ultimate nacho experience. Quick to prepare and loaded with fresh, bold flavors, Lime Chicken Nachos are a must-try for your next party spread or weeknight treat!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 ounces tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup black beans, drained and rinsed
- 1 cup cherry tomatoes, diced
- 0.25 cup fresh cilantro, chopped
- 1 piece jalapeño pepper, sliced (optional)
- 0.5 cup sour cream
- 0.5 cup guacamole
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, combine lime juice, olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Mix well.
Place the chicken breasts in the marinade and ensure they are evenly coated. Allow to marinate for at least 15 minutes (or up to 2 hours for more flavor).
Heat a skillet over medium-high heat. Cook the marinated chicken breasts for 5-7 minutes per side or until they are fully cooked and golden brown. Remove from heat and let rest for 5 minutes, then dice into small pieces.
Spread the tortilla chips evenly on a large, oven-safe baking sheet or platter.
Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the chips.
Evenly distribute the diced chicken, black beans, and diced cherry tomatoes over the top of the chips.
Sprinkle the remaining half of the cheese over the toppings.
Bake in the preheated oven for 8-10 minutes, or until the cheese is fully melted and bubbly.
Remove the nachos from the oven and garnish with chopped fresh cilantro and optional jalapeño slices.
Serve immediately with sour cream and guacamole on the side for dipping.
Nutrition Facts
Calories |
4484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.8 g | 377% | |
| Saturated Fat | 108.0 g | 540% | |
| Polyunsaturated Fat | 49.2 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 6820 mg | 297% | |
| Total Carbohydrate | 255.4 g | 93% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 17.4 g | ||
| Protein | 237.8 g | 476% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 3186 mg | 245% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3430 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
