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Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.

In a medium bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to create your seasoning blend.

Add the cubed chicken breasts to the bowl with the seasoning blend. Drizzle with olive oil and toss until the chicken is evenly coated.

Spread the seasoned chicken in a single layer on the prepared baking sheet. Bake for 12-15 minutes, or until the chicken is cooked through and no longer pink inside. Remove from the oven.

Arrange the low-carb tortilla chips on the same baking sheet around the cooked chicken, or transfer the chicken to a new baking sheet with the chips. Evenly distribute the cooked chicken over the chips.

Sprinkle the shredded Monterey Jack cheese and cheddar cheese generously over the chicken and chips. If using, scatter the sliced jalapeños over the cheese.

Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly and the chips are lightly toasted. Keep a close eye on them to prevent burning.

Carefully remove the baking sheet from the oven. Let cool for a minute or two before serving. Serve immediately with a dollop of Greek yogurt and a side of low-carb salsa, if desired.


Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.

In a medium bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to create your seasoning blend.

Add the cubed chicken breasts to the bowl with the seasoning blend. Drizzle with olive oil and toss until the chicken is evenly coated.

Spread the seasoned chicken in a single layer on the prepared baking sheet. Bake for 12-15 minutes, or until the chicken is cooked through and no longer pink inside. Remove from the oven.

Arrange the low-carb tortilla chips on the same baking sheet around the cooked chicken, or transfer the chicken to a new baking sheet with the chips. Evenly distribute the cooked chicken over the chips.

Sprinkle the shredded Monterey Jack cheese and cheddar cheese generously over the chicken and chips. If using, scatter the sliced jalapeños over the cheese.

Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly and the chips are lightly toasted. Keep a close eye on them to prevent burning.

Carefully remove the baking sheet from the oven. Let cool for a minute or two before serving. Serve immediately with a dollop of Greek yogurt and a side of low-carb salsa, if desired.
