Ingredients:

• 1 pound boneless chicken breast

Marinade:

• 1/2 cup orange juice
• 1 tablespoon taco seasoning
• 1 tablespoon olive oil

Fajita Fixins:

• 1/2 red bell pepper, sliced
• 1 small onion, sliced
• 1 tbsp. olive oil

Nacho Fixins:

• 12 ounces corn tortilla chips
• 8 ounces cheddar cheese, shredded
• 1/4 cup sliced black olives
• 1/2 cup sliced pickled jalapenos
• 1/2 cup sour cream
• 1/2 cup guacamole
• 1/2 cup diced ripe tomatoes
• 2 tbsp. chopped fresh cilantro
• 1 cup salsa

Method:

1. Mix together chicken marinade and marinate chicken in a ziploc bag overnight.
2. Next day, drain chicken but save the marinade.
3. Slice chicken into bite sized pieces.
4. Preheat oven to 375F.
5. Heat oil in a large nonstick skillet and stir-fry the chicken, peppers and onion until chicken is cooked; add remaining marinade to pan and cook until it evaporates.
6. Fill a pie plate with chips then top with chicken mixture, then sprinkle with cheese.
7. Bake about 5-10 minutes until the cheese melts.
8. Top nachos with olives, jalapenos, tomatoes, sour cream, guacamole, cilantro and salsa as desired.

From  the kitchen of palatablepastime.com