Grilled Chicken Nachos

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These grilled chicken nachos are the perfect quick dinner! This easy, healthy recipe also makes a great gluten-free appetizer.

I recently discovered the best thing to make when I don’t have much energy or creativity for dinner. Nachos are such a fun dish, and they can be customized according to everyone’s different tastes. Sometimes I give everyone their own baking dish with a layer of tortilla chips, and they pile on whatever toppings they want.

These grilled chicken nachos are a great spin on the traditional taco night. In the winter months, I use my stovetop cast-iron griddle to grill the chicken. It takes about 5 minutes per side, and I prepare the toppings while the chicken is grilling.

I like to add lots of veggie toppings, and refried beans give a nice texture and flavor to the nachos. You can customize the toppings according to what you have on hand. Scallions, avocado, and sour cream are some of the other optional choices that aren’t listed in this recipe. Whatever you decide to pile on top of your tortilla chips, you’ll enjoy this fun, casual dinner.

Grilled Chicken Nachos

$1.78 per serving

Print Recipe

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Ingredients

• 1 tbs olive oil
• 1 lb chicken breast
• 16 oz bag tortilla chips
• 15 oz can refried beans
• 1 1/2 cups grated cheese
• 2 carrots grated
• 4 oz can black olives
• 1 cup salsa
• 1 cup chopped lettuce

Instructions

• Preheat the oven to 350 degrees.
• Brush the chicken with oil and sprinkle with salt and pepper. Grill the chicken on the stovetop griddle. Over medium high heat, this takes about 5 minutes per side (timing may vary according to thickness of chicken). The chicken is cooked through when it reaches an internal temperature of 165 degrees. Set aside the cooked chicken to cool a bit, then shred it with two forks.
• In 2 large oven-safe dishes (e.g. cast iron pans, 9 by 13 inch glass baking pans), divide the tortilla chips between the two pans. Top with the chicken. Add dollops of refried beans and sprinkle with cheese. Cover the baking dishes with foil and bake for 15 minutes, or until the cheese is melted. Remove the foil and bake for another 2 minutes.
• While the tortilla chips and chicken mixture are baking, prepare the remaining toppings. As soon as the tortilla chip pans come out of the oven, top with the carrots, olives, salsa, and lettuce. Serve warm.

Nutrition

Calories: 688kcal | Carbohydrates: 64g | Protein: 33g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 1604mg | Potassium: 683mg | Fiber: 9g | Sugar: 6g | Vitamin A: 4104IU | Vitamin C: 3mg | Calcium: 394mg | Iron: 3mg

Servings: 6

Calories: 688kcal

Author: Annemarie Rossi

Grilled Chicken Nachos Recipe Price Breakdown

This recipe costs a total of $10.67 to make, or $1.78 per serving. Try this healthy recipe for an easy weeknight dinner or a hearty appetizer.