With Super Bowl right around the corner, it’s time to plan out what to eat during the game! These sheet pan nachos are elevated with shredded chicken using Kettle & Fire chicken broth. It easily makes the chicken the star of the show!
Since the Cowboys aren't in the Super Bowl, I don't care who wins. But I am REAL excited for this year's halftime show!
*Don’t forget we get 20% off Kettle & Fire broth with code JAYME at www.kettleandfire.com.*
SHREDDED CHICKEN INGREDIENTS
3/4 cup chicken broth (I use @kettleandfire)
3 chicken breasts
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
SHEET PAN NACHOS INGREDIENTS
1 bag grain-free tortilla chips (I use @sietefoods Dip Chips)
1 (15 oz) can black beans
2 cups shredded colby jack cheese, off the block
Dairy-free Greek yogurt, for topping (I use @kitehillfoods)
Salsa, for topping
Fresh jalapeño, for topping
Cilantro, for topping
Avocado slices, for topping
HOW TO MAKE CHICKEN:
-Place chicken breasts in crockpot. Pour broth and seasonings over chicken.
-Cook on high for 3 hours or on low for 6 hours.
-Remove chicken and shred with two forks on a cutting board.
HOW TO MAKE NACHOS
-Preheat oven to 400.
-Cover a 10x15 inch baking sheet with parchment paper.
-Arrange tortilla chips in a single layer.
-Spread chicken on top of tortilla chips.
-Spread beans on top of chicken.
-Cover with shredded cheese.
-Bake for 6-8 minutes, or until cheese is melted.
-Add toppings of choice, and serve immediately.