Tuesday, January 28, 2020

Week 3: Sheet Pan Chicken Nachos

The Recipe
450g chicken breasts
1 bell pepper, sliced
1 large onion, sliced & divided
1tbsp taco/fajita seasoning
1tbsp oil
1 large tomato
1 lime
Shredded cheese
1 avocado, diced
Chili sauce / jalapenos (optional)

Preheat the oven to 200C.

In a small bowl, mix together taco/fajita seasoning and oil.

Place chicken, bell pepper and most of the onion (keep back ~1/8 for the pico de gallo) in an ovenproof dish and coat with the seasoning mix. Bake for about 20-25 minutes or until the chicken is just done. Remove chicken and slice thinly. Return to the pan and cover with cheese and half the lime cut into slices. Bake for another 5-10 minutes until the cheese is melted.

While the chicken is cooking, prepare the pico de gallo: Chop and deseed the tomato and chop op the reserved onion. Mix together and add lime juice from the other half of the lime. Add salt to taste. Let it stand for awhile for the flavours to mix properly.

Serve with nachos, avocado and chili sauce/jalapenos for a bit of a kick.

The Verdict
Really good. I'd probably add more veggies another time, but it was a nice alternative to the usual nachos dishes. You were supposed to add the nachos in the end too to heat them up with the rest, but I worried they'd get too soggy with the juices from the veggies, and it worked really well this way too.

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