Kycklingnachos

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1. 1
   Add a rack to the center of your oven and preheat it to 400°F. Pound the chicken breast an inch thick with a heavy skillet. Sprinkle liberally on both sides with taco seasoning.
2. 2
   Add cooking oil to a heavy-bottomed skillet set over medium-high heat. Sear the chicken breast for 5 minutes, then flip it and cook for a few minutes more, or until a thermometer reads 165°F.
3. 3
   Slice the jalapeño and two green onions. Chop the cilantro. Dice the avocado and drizzle lime juice over it to keep it from browning.
4. 4
   When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes. Chop it into 1/2-inch pieces.
5. 5
   Line a sheet pan with parchment paper. Add half a bag of corn chips to the pan. Top with half of the shredded cheese and half of the chopped chicken.
6. 6
   Repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.
7. 7
   Sprinkle the nachos with the avocado, jalapeño, green onion, lime zest, and chopped cilantro. Finish with dollops of sour cream and sprinkle with crumbled queso fresco.