8ouncesboneless and skinless chicken breastschopped small
1purple onionsmall, diced small
1/2cupcorn kernelscanned, fresh, or frozen
1/4cupcilantrofresh, roughly chopped
4cupstortilla chipsgluten-free, stone ground, unsalted (about 3 ounces)
1cupcheddar cheesefat-free, shredded
2roma tomatoessmall, diced small
1jalapeno peppersliced into circles
1avocadosmall, pit removed, peeled and sliced
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with nonstick spray and set aside.
In a large skillet, heat 1 tablespoon of the olive oil on medium heat. Once hot, add the chicken and cook until cooked through (internal temp reaches 165 degrees Fahrenheit). Remove the chicken from the pan and keep warm.
Remove any liquid from the pan the chicken was cooked in and heat the remaining tablespoon of olive oil on high heat. Once the oil is very hot, add the onion and corn. Cook until the onion and corn begin to lightly char. Stir in the black beans, lime juice, cumin, chili powder, cilantro, and cooked chicken. Mix just until combined and remove from heat.
Lay the tortilla chips on the prepared baking sheet and top with the chicken mixture. Sprinkle the cheese on top of the chicken and bake for 10 minutes or until cheese is melted.
Remove the nachos from the oven and top with lettuce, tomatoes, jalapenos, and avocado. Serve hot and enjoy!