Keto Chicken 'Nachos'

00:30:00

These Chicken 'Nachos' are really more of Chicken 'Not-Chos' since there are no chip involved here. Instead, the entire nacho is based on the pieces of chicken themselves. Once these 'nachos' are cooked, they are loaded up with plenty of cheesy goodness and even some chives to really get that nacho look and feel!

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Ingredients
- Serves 4 +
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1 1/2 teaspoon Salt
1 1/2 teaspoon Smoked Paprika
3/4 teaspoon Chili Powder
3/4 teaspoon Ground Cumin
1/8 teaspoon Cayenne Pepper
1 tablespoon Extra-Virgin Olive Oil
Directions HIDE IMAGES
STEP 1
Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with foil or a silicone baking mat. Set aside.
STEP 2
In a small bowl, mix together the Salt (1 1/2 teaspoon), Smoked Paprika (1 1/2 teaspoon), Chili Powder (3/4 teaspoon), Ground Cumin (3/4 teaspoon), and Cayenne Pepper (1/8 teaspoon).
STEP 3
Place the Chicken Tenders (1 pound) into a medium bowl along with the Extra-Virgin Olive Oil (1 tablespoon) and the seasoning mix. Toss (or use clean/gloved hands) to coat the chicken with the oil and spices evenly.
STEP 4
Set the chicken tenders out in a single layer on the prepared baking sheet and place it in the oven to bake for about 10-15 minutes flipping over halfway through the cook time.
STEP 5
Once the chicken is fully cooked, increase the oven temperature to 425 degrees F (220 degrees C) and top each 'nacho' with some of the Cheddar Cheese (1/2 cup), divided evenly among the pieces.
STEP 6
Place back in the oven to bake for another 5 minutes or until the cheese has melted.
STEP 7
Once done, remove from the oven and top with the Fresh Chives (2 tablespoon). Serve right away with your choice of dips and enjoy!
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