Shredded Chicken Nachos

Step 1

Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper, then set aside.

Step 2

In a small mixing bowl, add the spices for the chicken (sea salt, cumin, pepper, onion powder, garlic powder, and chipotle chile powder), and stir until mixed well. Season the chicken breast until evenly coated.

Step 3

Heat olive oil over medium-high heat in a skillet. Add the seasoned chicken and cook 4-6 minutes per side, until golden-brown and chicken is cooked through. Then, remove from heat and lay on cutting board.

Step 4

Using two forks, shred apart the chicken by holding the chicken with one fork and pulling away the chicken with the other fork. Repeat with remaining chicken.   Alternatively, you could chop the chicken into small cubes or use a blender (see how here).

Step 5

Spread a thick layering of tortilla chips over the sheet pan or a large casserole dish.

Step 6

Over the tortilla chips, spread the beans evenly, followed by the corn, sliced olives, sliced green onions, and cheese.

Step 7

Place nachos into the oven, uncovered, for 12-15 minutes or until the cheese is well-melted and the nachos are heated through.

Step 8

While the nachos are in the oven, prepare the greek yogurt drizzle by whisking together the greek yogurt with the lime juice.

Step 9

Remove the nachos and allow to cool to the touch. Top with optional toppings and the greek yogurt lime drizzle.