Instructions

• Preheat the oven to 425°F and place a rack on the lower third of the oven.
• Prepare the chicken: pat the 1 lb chicken breast dry and either slice thinly or cut horizontally to make thin pieces. In a zip-top bag or container, combine the chicken with 1 tbsp fajita seasoning, the juice of 1/2 lime, and half of the 1 tbsp vegetable oil. Toss to coat and set aside to marinate while you finish prepping.
• Cut the 1/2 green bell pepper, 1/2 red bell pepper, and 1/2 sweet yellow onion into thin strips.
• Heat the remaining half of the vegetable oil in a large skillet over medium-high heat until shimmering. Add the chopped peppers and onions and cook 3–4 minutes, stirring occasionally, until slightly softened and beginning to char. Transfer the vegetables to a plate and set aside.
• Using the same skillet, add the marinated chicken in a single layer (shake off excess marinade first). Cook without stirring 2–3 minutes to brown, flip and cook 1 more minute, then reduce the heat to low, cover, and cook an additional 3–5 minutes or until the chicken reaches 165°F internal temperature.
• Remove the chicken from the skillet and dice into bite-size pieces.
• Arrange the 12–14 oz tortilla chips in a shallow, single layer on a large baking sheet. Evenly sprinkle half of the 8 oz shredded cheddar cheese over the chips.
• Scatter the diced chicken and the cooked peppers and onions evenly over the chips and cheese. Top with the remaining shredded cheddar cheese.
• Bake on the lower oven rack at 425°F for 8–12 minutes, until the cheese is fully melted and the edges begin to brown. Watch closely to avoid burning.
• Remove from the oven and top the nachos with 1/3 cup pico de gallo, 1/4 cup sour cream, and 1/4 cup guacamole. Serve immediately.