Game Day Grilled Chicken Table Nachos

Directions:

1. In a small bowl, combine salt, pepper, chili powder, cumin, paprika, garlic powder, onion powder, red pepper flakes, and oregano.
2. Place chicken breasts in resealable bag. Pour in olive oil and seasoning mix, then massage gently to coat.
3. Set in fridge for at least 20 minutes.
4. Preheat grill to medium-high.
5. 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.
6. Remove chicken from resealable bag in fridge and place on preheated grill.
7. Grill for 10-12 minutes, flipping chicken halfway through.
8. When chicken is slightly charred and internal temperature reaches 165°F, remove from grill and set aside.
9. Cover working area with alumium foil.
10. Place tortilla chips in an even layer on foil-covered table.
11. Top chips with shredded Cheddar and Monterey Jack cheeses.
12. While cooked chicken is still warm, cut into 1/2-inch cubes and spread over chips. Save 1 cup of cubed chicken for later.
13. When cheeses melt and chicken is slightly cooled, top with shredded lettuce, tomatoes, onion, black olives, pickled jalapenos, and remaining cup of cubed chicken.
    Tip: Place lime wedges and hot sauces in the corners for guests.
14. Serve and enjoy.