Chicken Fajita Nachos

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• 1 lb Chicken breast (thin or cut in half horizontally to be thin)
  Ingredient note

  Source: 1 lb Chicken breast (thin or cut in half horizontally to be thin)
• 1 tbsp fajita seasoning
  Ingredient note

  Source: 1 tbsp fajita seasoning
• 1 tbsp vegetable oil (divided)
  Ingredient note

  Source: 1 tbsp vegetable oil (divided)
• 1/2 each lime (juiced)
  Ingredient note

  Source: 1/2 lime (juiced)
• 1/2 each green bell pepper (chopped)
  Ingredient note

  Source: 1/2 green bell pepper (chopped)
• 1/2 each red bell pepper (chopped)
  Ingredient note

  Source: 1/2 red bell pepper (chopped)
• 1/2 each sweet yellow onion (chopped)
  Ingredient note

  Source: 1/2 sweet yellow onion (chopped)
• 14 oz tortilla chips
  Ingredient note

  Source: 12-14 oz tortilla chips; upper source range endpoint used for shopping.
• 8 oz shredded cheddar cheese (or more to taste)
  Ingredient note

  Source: 8 oz shredded cheddar cheese (or more to taste)
• 1/3 cup pico de gallo
  Ingredient note

  Source: 1/3 cup pico de gallo
• 1/4 cup sour cream
  Ingredient note

  Source: 1/4 cup sour cream
• 1/4 cup guacamole
  Ingredient note

  Source: 1/4 cup guacamole

1. Combine the chicken with the fajita seasoning the lime juice and half of the oil, and place in a zip top bag or container to marinate while finishing prep.
2. Cut the peppers and onions into thin strips.
3. Heat the remaining 1 tbsp oil over high heat in a large skillet. Once hot, carefully place the peppers and onions in the skillet, cooking for 3-4 minutes, stirring occasionally. Remove the peppers and set aside.
4. Then place the chicken in a single layer in the hot skillet. Let cook (without stirring) for 2-3 minutes. Then flip the meat to the other side and cook for 1 minute. Then reduce heat to low, cover, and cook for 3-5 additional minutes or until cooked through (165˚F internal temperature)Remove from skillet and dice.
5. Assemble the nachos by spreading the tortilla chips in a shallow layer over a large baking sheet. Add the toppings evenly over top of the chips, starting with half of the cheese, then the chicken, peppers and onions, and finishing with the rest of the cheese.
6. Bake at 425˚F on a lower oven rack for 8-12 minutes or until the cheese is melted and the edges are starting to brown.
7. Top the cooked Fajita Chicken Nachos with your choice of pico de gallo, a drizzle of sour cream, and guacamole.