Chicken Sheet Pan Nachos

Make these Chicken Sheet Pan Nachos for dinner tonight! There won’t be an empty plate at the dinner table if you do… Notes: This recipe makes 2 sheet pans full of nachos, so divide the fresh ingredients in half so you have enough for both! This recipe is brought to you by Mantitlement.
  • 9



  • 1 pound boneless, skinless chicken
  • 1 bottle Stubb's Citrus & Onion Chicken Marinade
  • 1 16 oz. bag tortilla chips
  • 4 cup shredded cheddar cheese
  • 2 bunches scallions, chopped
  • 2 pints grape tomatoes, quartered
  • 6 jalapenos, sliced
  • 2 can (2.25 oz) black olives, sliced
  • cilantro leaves for garnish


  • Pour the Stubb's Citrus and Onion Marinade over the chicken in a glass dish for at least an hour, or up to three.

  • Preheat the oven to 400 degrees.

  • Place the chicken directly on a sheet pan that's been coated in cooking spray.

  • Roast in the oven for 35 minutes, flipping over once during cooking time, until the chicken is white and cooked through.

  • Remove to a large bowl and let cool slightly, then shred into bite sized pieces.

  • On a clean sheet pan, lay out a layer of tortilla chips (about half the bag) and cover with a layer of the shredded chicken.

  • Add 2 cups of cheese and another layer of chicken and place into the oven.

  • Bake for 8 minutes until the cheese is melted and remove from the oven.

  • Add on the fresh toppings and serve.

Nutrition information (per Serving)