Chicken Sheet Pan Nachos with Spicy Taco Sauce

Chicken Sheet Pan Nachos with Spicy Taco Sauce

Ingredients:

For the chicken:

• 2-3 boneless skinless breasts
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 2 teaspoons cumin
• 2 teaspoons coriander
• 2 teaspoons paprika
• 2 tablespoons Trader Joe's Organic Spicy Taco Sauce

For the nachos, take your pick from the following:

• your favorite chips
• shredded cheese
• fresh cilantro, chopped
• green onions, chopped
• greek yogurt
• sliced olives
• fresh or pickled jalapenos
• fresh or pickled onions
• fresh tomato
• fresh avocado
• fresh radish
• salsa of your choice
• canned black beans, drained, rinsed and dried well

Directions:

1. The night before or at least 4 hours before you want to make your nachos, place breasts in crockpot with seasoning. Cook on high for 4 hours or on low for 6. Then remove breasts from crockpot. Once slightly cooled, shred chicken breasts using two forks. Set aside.

2. When you are ready to prepare your nachos, preheat oven to 400. Then line a sheet pan with foil. Or prepare on an oven safe dish like I did in which I did not put foil since I was serving off of this dish. If there is foil on your dish, who cares! Less mess for you.

3. Spray pan or dish with a little nonstick spray. Then arrange chips. Layer with cheese, chicken and optional beans. Bake for 6-8 minutes until cheese is melted.

4. Then remove from oven and start adding your toppings. We love fresh cilantro, avocado, pickled onions, jalapeno, salsa and Greek yogurt. You can seriously whatever add whatever you want!