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avocado onion top line tortilla water cheese chicken breast juice chicken oven chips salt pepper sour cream bowl

CHICKEN NACHOS SERVES: 4 ACTIVE: 15 MIN TOTAL: 45 MIN Schnucks boneless, skinless chicken breast medium yellow onion, peeled tsp. chili powder tsp. lemon juice tsp. dried oregano 13-02. bag Schnucks authentic restaurant-style tortilla chips, divided cup Schnucks frozen corn, thawed 3.8-0z. can Schnucks sliced black olives oz. Schnucks shredded Mexican-style cheese bunch green onions, sliced and divided oz. Pico de Gallo Lime wedges, sliced avocado and sour cream for serving, if desired 20 =SCHNUCKS.COM/SIMPLYSCHNUCKS 6 BREASTS »--- SET 1. Preheat oven to 350 degrees. Line a large sheet pan with foil and set aside. (i 2. In a small pot over high heat, combine chicken, onion, chili powder, lemon juice and oregano; add water to cover chicken. Bring to boil, reduce heat to low and simmer 10-12 minutes, until chicken is fully cooked. Drain and set aside to cool. 3. In a medium bowl, shred cooled chicken with forks. Season with salt and pepper (if desired). Set aside. 4. On prepared sheet pan, layer half of tortilla chips evenly. Spread half of chicken, corn, olives, cheese and 1/3 of green onions. Place remaining chips on top and cover with remaining chicken, corn, olives and cheese. Top with 1/3 green onions. Bake 8-10 minutes, until warmed through and cheese is melted. 5. Garnish with remaining green onions, and Pico de Gallo. Serve with lime, avocado and sour cream (if desired). PER SERVING: CAL 563, FAT 31G (13G SAT FAT), CHOL 67MG, SODIUM 1069MG, CARB 39G (4G FIBER, 2G SUGARS), PRO 24G