Combine the spices in a small bowl. Add ½ tablespoon of oil to a large skillet over medium heat allow to heat for 1-2 minutes. Add the chicken breast and sprinkle half of the seasonings overtop. Cook for 4-5 minutes, flip and add remaining seasonings. Cook for an additional 4-5 minutes until cooked through to 165 °F. Remove the chicken to a plate.
Add the remaining ½ tablespoon of oil to the pan as well as the bell peppers and onion and saute for 5-7 minutes, stirring frequently.
Once the vegetables are cooked, slice the chicken into strips and back into the skillet. Add ½ tablespoon squeeze of fresh lime juice and stir everything together.
Remove from heat and set aside.
Assemble:
On a baking sheet, spread nacho chips in a single layer, overlapping slightly. Spoon half of fajita mixture over top (about 1.5 cups) followed by half of the shredded cheese.
Top with a second layer of tortilla chips and the second amount of toppings and cheese.
Bake at 400 °F for 15-20 minutes until the cheese is melted and slightly golden.Serve with your favorite garnishes.
Notes
Make AheadCook the chicken fajita mixture up to 2 days in advance and store in an airtight container in the refrigerator. You can also freeze it for up to 3 months.LeftoversCool leftover nachos on a wire rack completely and store in an airtight container in the refrigerator for up to 2 day.While they aren't quite the same the next day, you can reheat nachos in the oven or toaster oven at 300 F for 10-15 minutes. Spread out into a single layer for best results.But if you know that you won't eat a full tray of nachos, assemble a smaller portion and store the toppings in separate container in the refrigerator (up to 2 days) to make later rather than work with sub-par leftovers 🙂