Chicken Fajita Nachos

READY IN: 1hr 8mins




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