Loaded Chicken Nachos

Game night favourite!

~ Gluten and Dairy Free ~

Makes 1 platter or 4 individual dishes

1 bag of gluten-free tortilla chips

1-2 chicken breast (or quinoa or veggie chicken strips)

1/2 cup chopped bell peppers

1 small onion chopped 

1/4 - 1/2 cup black beans (optional) 

1/4 cup olives (optional) 

1/4 cup cherry tomatoes (optional)


Dairy-free cheese shredded

Garnish Options: cilantro, green onion, 

fresh lime juice, avocado or guacamole.  Nachos also taste great with sautéed onions and mushrooms. 

1. Preheat oven to 350 degrees

2. Cut peppers, onion, along with toppings of your choice.

6. Line a baking sheet with parchment paper


7. Bake in the oven for 10 minutes, or until cheese starts to melt and chips start to brown.

Serve warm! 

Tip: When making nachos for my family of four, I like to line four oven-safe dishes with parchment paper so that everyone can customize their nachos. Especially if you have vegetarians or picky eaters.  Making individual nacho dishes will make it easier to lift your nachos from the oven-safe dish to your serving dish, just lift the parchment paper. 
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