Easy Chicken Fajita Nachos

Prep:

1. On a cutting board, pat the chicken breasts dry with a paper towel, and with a large knife, butterfly them by slicing them horizontally, through the middle, into two thinner pieces of chicken. Season the chicken breasts on both sides with 2 tablespoons of seasoning (reserve the rest for later).
2. Preheat the oven to 350F and line a 9x13 baking dish with parchment paper.
3. Chop and slice the ingredients so they're ready to go once the chicken is cooked.

Cook the chicken:

1. Heat a large pan over medium-high heat. Once hot, add the oil and heat it up. Place the chicken breasts in the hot pan and cook, without moving them, for 4 minutes on the first side, then once golden and seared, flip them over and continue cooking for an additional 4 to 5 minutes until the chicken breasts’ internal temperature reaches 165F. Remove from the pan onto a clean cutting board.
2. Slice the chicken diagonally and then into small pieces.

Assemble the nachos:

1. Layer half of the tortilla chips on the parchment paper. Top this first layer with half of the cooked and chopped chicken. Top with half of the cheese and sprinkle the cheese with about a teaspoon of seasoning. Make a second layer of chips over the first layer, top with the rest of the chicken, cheese, and the ingredients you enjoy warm. I personally enjoy the tomatoes and onions fresh, similar to pico de Gallo, and the rest warm. Sprinkle the remaining seasoning on top.

Melt 'em

1. Place the layered nacho tray in the preheated oven and bake it for 10 to 12 minutes until the cheese looks melty. Remove the tray from the oven.

Serve:

1. Serve the nachos in the same 9x13 tray or gently lift the parchment paper and slide a platter big enough to hold the nachos underneath.
2. Top the loaded chicken nachos with any remaining ingredients and toppings.