Skillet BBQ chicken nachos come together in 30 minutes and are loaded with lean chicken breast, fresh veggies, and smokey Southwestern flavor. Perfect for a quick weeknight dinner or a game day spread.
Optional for serving: lime wedges and fresh cilantro
Preheat oven to 375. Place a 10'' cast iron skillet in the oven while it preheats.
Heat a large, nonstick skillet over medium heat. Season the chicken with ancho powder, cumin, salt and pepper. Saute the chicken in a small amount of oil for about 4 minutes per side or until cooked through. Place the hot, cooked chicken breasts in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer speed to low - it will shred the chicken in about 2 minutes.
While you saute the chicken, sliced the zucchini into quarters and then slice each quarter into ¼'' thick triangles. Thinly slice the shishito peppers until you get to the top part with the seeds. Discard the tops of the peppers with the seeds.
Assemble the nachos: remove cast iron skillet from preheated oven. Place chips in the bottom of skillet, followed by shredded chicken, BB1 sauce, zucchini, shishito peppers, and finally cheese. Bake for 15 minutes until the cheese has melted and bubbles over all your yummy toppings.
Serve the nachos piping hot topped with fresh cilantro leaves and a few squeezes of lime juice. Enjoy!
Nutrition information per serving: Calories 502, Total Fat 27.4g, Saturated Fat 12.4g, Cholesterol 104mg, Sodium 732mg, Potassium 361mg. Total Carbohydrates 30.1g, Dietary Fiber 4.7g, Sugars 8.4g, Protein 33.9g