1 pound uncooked boneless, skinless chicken breasts, cut in cubes
1 tablespoon olive oil
1/2 bag (8 ounces) tortilla chips
1 can (15.5 ounces) black beans
2 cups shredded cheddar cheese
1 cup shredded Mexican blend cheese
Avocado, sliced, for garnish
Sour cream, for garnish
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1/4 cup fresh cilantro, finely chopped
1 teaspoon onion powder
2 teaspoons chili powder
1 teaspoon kosher salt
1 In a large bowl, toss chicken with olive oil and nacho seasoning ingredients until evenly coated.
2 Select AIR ROAST, set temperature to 350°F, and set time to 15 minutes. Press START/PAUSE to begin preheating.
3 When unit has preheated, place pan in oven.
4 After 15 minutes, remove chicken from the pan; set aside.
5 Arrange tortilla chips on the pan in a single layer. Layer cooked chicken, black beans, and cheeses on top of the chips.
6 Select AIR ROAST, set temperature to 350°F, and set time to 10 minutes. Press START/PAUSE to begin preheating.
7 When unit has preheated, place pan in oven.
8 When cooking is complete, remove pan from oven. Garnish with avocado and sour cream. Serve immediately.
TIP No meat? No problem. Swap in your favorite chopped or sauteed veggies for the chicken.