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Ingredients

2 chicken breasts (boneless, skin off) skinless chicken breasts
2 tbsp taco seasoning
2 tbsp olive oil
170 g Proper Cheeza-peno tortilla chips
1 C grated cheese
1 avocado diced
¼ C kalamata olives pitted and halved
½ C sour cream
2 spring onions thinly sliced

Pico de gallo
1 × 400g can of chopped tomatoes drained and chopped a little more if needed
1 red onion finely diced
1 tbsp preserved sliced jalapeno
½ handful fresh coriander chopped
1 lime 1/2 cut into wedges and the other half juiced

Preparation

Heat the oven to 190°C.

Cut the chicken in half horizontally and then sprinkle with the seasoning, ensuring it is evenly coated.

Heat a splash of olive oil in a large frying pan over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and let it rest for a few minutes. Once cooled, shred the chicken using two forks

To make the pico de gallo, in a small mixing bowl combine the tomatoes, red onion, jalapeno, coriander, lime juice and sprinkle with salt and pepper.

Arrange a layer of tortilla chips on a large baking tray. Scatter the shredded chicken over the chips, then sprinkle with the grated cheese.

Bake for about 10-15 minutes until the cheese is melted and bubbling.

Remove the nachos from the oven. Add spoonful of pico de gallo, avocado and olives. Add dollops of sour cream and sprinkle over spring onion. Serve with lime wedges for squeezing.