Game Day Grilled Chicken Table Nachos

Name: Game Day Grilled Chicken Table Nachos
Prep time: 45 min
Cook time: 15 min
Yield: 6-8 Servings
Cuisine: Poultry
Ingredients: 3 lbs. Chicken breast, boneless and skinless; 2 14.5 oz. bags Tortilla Chips; 1 8 oz. block Cheddar cheese, shredded; 1 8 oz. Block Monterey Jack cheese, shredded; 1/3 cup Olive oil; 2 Limes, cut into wedges; 3 Medium Roma Tomatoes, diced; 1 Large Red Onion, diced; 1 Small head Iceberg lettuce, shredded; 1 12 oz. jar Pickled Jalapeños, sliced; 2 6.5 oz. can Black Olives, sliced; 3 Tbsp Chili powder; 1 Tbsp Salt; 1 Tbsp Black pepper; 1 Tbsp Ground Cumin; 1-1/2 tsp Paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Crushed Red Pepper Flakes; 1 tsp Dried Oregano; Aluminum foil; Hot sauce (optional)

Makes: 6 - 8 servings
Prep Time: 30 - 45 minutes
Cook Time: 10 - 20 minutes

Ingredients:

3 lb	Chicken Breast, boneless and skinless
14.5 oz bag	Tortilla Chips
8 oz block	Cheddar cheese, shredded
8 oz block	Monterey Jack cheese, shredded
1/3 cup	Olive Oil
2	Limes, cut into wedges
3	Medium Roma Tomatoes, diced
1	Large Red Onion, diced
1	Small Head Iceberg lettuce, shredded
12 oz jar	Pickled Jalapeños, sliced
6.5 oz can	Black Olives, sliced
3 tbsp	Chili Powder
1 tbsp	Salt
1 tbsp	Black Pepper
1 tbsp	Ground Cumin
1-1/2 tsp	Paprika
1 tsp	Garlic Powder
1 tsp	Onion Powder
1 tsp	Crushed Red Pepper Flakes
1 tsp	Dried Oregano
Aluminum Foil
Hot Sauce (optional)

Directions:

In a small bowl, combine salt, pepper, chili powder, cumin, paprika, garlic powder, onion powder, red pepper flakes, and oregano.
Place chicken breasts in resealable bag. Pour in olive oil and seasoning mix, then massage gently to coat.
Set in fridge for at least 20 minutes.
Preheat grill to medium-high.
Prepare toppings: shred both cheeses and lettuce, dice tomatoes and onion, slice limes into wedges. Set all aside.
Tip: Core tomatoes and remove seeds before dicing.
Remove chicken from resealable bag in fridge and place on preheated grill.
Grill for 10-12 minutes, flipping chicken halfway through.
When chicken is slightly charred and internal temperature reaches 165°F, remove from grill and set aside.
Cover working area with aluminum foil.
Place tortilla chips in an even layer on foil-covered table.
Top chips with shredded Cheddar and Monterey Jack cheeses.
While cooked chicken is still warm, cut into 1/2-inch cubes and spread over chips. Save 1 cup of cubed chicken for later.
When cheeses melt and chicken is slightly cooled, top with shredded lettuce, tomatoes, onion, black olives, pickled jalapeños, and remaining cup of cubed chicken.
Tip: Place lime wedges and hot sauces in the corners for guests.
Serve and enjoy.