Give your cheesy chicken nachos an unexpected burst of bright fresh flavor from chimichurri sauce!
Whether covered in queso or melted shredded cheese, nachos are one of those things that pretty much always sounds good to me. I mean, who doesn't want to eat a plate of chips covered in cheese for dinner?
You know what else pretty much always sounds good to me? Chimichurri sauce.
Most of the time, when I make chimichurri sauce, it's to spoon over grilled flank steak. But it tastes pretty great over melted cheese and chicken covered chips as well. (Shocking, I know.)
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📖 Recipe
Chicken Nachos with Chimichurri Sauce
Give your cheesy chicken nachos an unexpected burst of bright fresh flavor from chimichurri sauce!
Ingredients
For the Marinaded Chili Garlic Chicken: (*See note)
- 4 boneless, skinless chicken breasts; about 2 pounds total
- 6 cloves of garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons chili-garlic sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 ½ teaspoons ground cumin
- 2 teaspoons salt
- ½ teaspoon pepper
For the Caramelized Onions:
- 2 tablespoons extra virgin olive oil
- 2 large yellow onions, peeled and cut into ¼-inch thick slices.
For the Nachos:
- Your favorite brand of tortilla chips or homemade tortilla chips
- Chimichurri sauce
- 12 oz Monterey Jack cheese
Instructions
Marinate and Bake the Chicken:
- Place the chicken breasts in a 9-inch baking dish.
- Mix all the marinade ingredients together in a medium size bowl until well combined. Pour the marinade over the chicken, turning it to coat it completely in the marinade. Cover and refrigerate for at least 3 hours and up to 24.
- Heat the oven to 375 degrees. Remove the chicken from the refrigerator, uncover the baking dish, and place it in the oven. Bake until the chicken is cooked through with no pink in the middle, about 45 minutes. Let rest for 5 minutes then cut each breast into small bite-size pieces.
Make the Caramelized Onions:
- Add 2 tablespoons olive oil to a large skillet set over medium heat. Add the onions and cook, stirring frequently, until the onions are soft and a rich golden brown. Scrape into a bowl and set aside.
Assemble the nachos:
- Heat the oven to 425 degrees and line a baking sheet with parchment paper.
- Spread the chips out over the baking sheet. Scatter the chicken and caramelized onions over the chips. Sprinkle the cheese in an even layer over the chips, chicken, and onions.
- Set the tray in the oven and let nachos bake until the cheese is completely melted.
- Serve with the chimichurri sauce, letting each person add however much they like.
Notes
This is also one of my favorite things to make with leftover cooked chicken. If you want to use leftover chicken for this recipe, ignore the steps about marinating and baking the chicken and skip straight to cooking the onions and assembling the nachos.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 651Total Fat: 38gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 178mgSodium: 2570mgCarbohydrates: 17gFiber: 3gSugar: 8gProtein: 61g
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