Sheet Pan Protein Chicken Nachos
Loaded nachos topped with shredded chicken, cheese, and all the fixings. A picky-eater-approved snack with 30g protein per serving.
PROTEIN 30g
CALORIES 420
P:E RATIO 7.1
TIME 20m
YIELD 4
P:E 7.1
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
6 oz tortilla chips CARB BASE
2 cups shredded cooked chicken 30G PROTEIN
2 cups shredded Mexican cheese blend DAIRY
1/2 cup black beans HIGH FIBER
1/4 cup pickled jalapeños FLAVOR
Sour cream, salsa, and guacamole for topping DAIRY
MEAL PREP LOGISTICS
- Storage: Best served immediately. Not suitable for storage (chips get soggy).
- Batching: Layer chips and toppings for maximum cheesy coverage.
- Reheat: Oven at 400°F for 5 minutes if needed. Don't microwave — chips go soft.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 400°F. Line a sheet pan with foil.
02
HIGH HEAT SEAR
Spread tortilla chips in a single layer.
03
THE ASSEMBLY
Top with chicken, black beans, jalapeños, and cheese.
04
HIGH HEAT SEAR
Bake 8-10 minutes until cheese is melted and bubbly.
05
STEP 5
Top with sour cream, salsa, and guacamole.