Sheet Pan Chicken Nachos

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.