Total Time
1hr 8mins
Prep 45 mins
Cook 23 mins

From Rick Rodgers

Ingredients Nutrition

Directions

  1. Add the lime juice, 1 tablespoon oil, salt, and pepper in a heavy-duty zip-lock plastic bag; close bag and shake bag to combine.
  2. Add in the chicken breasts; close bag and refrigerate at least 1 hour and up to 4 hours, turning the bag occasionally.
  3. Spray a large nonstick skillet with cooking spray; heat the skillet over med-high heat.
  4. Take chicken breasts from marinade and place in the skillet.
  5. Cook about 3 minutes or until nicely browned; turn and brown on the other side for about 3 minutes.
  6. Lower heat to medium and cook until chicken springs back when pressed in the center, about 6 minutes.
  7. Remove from the heat and cool; chop chicken into ¾-inch bite-sized pieces.
  8. Heat the remaining oil in a medium saucepan over med heat.
  9. Add in the onion, red bell pepper, jalapeno, and garlic; cover pan.
  10. Cook, stirring often, about 6 minutes or until the onion is tender.
  11. Position oven rack in the upper third of the oven; preheat to 450°.
  12. Spread the tortilla chips on an ovenproof platter or pizza pan.
  13. Top with chicken, then the vegetables, then sprinkle with the cheese.
  14. Bake, about 5 minutes or until the cheese melts.