Nacho Foil Pockets


450g chicken breast
¼ cup olive oil
1 fresh-squeezed lemon
2 fresh-squeezed limes
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 bag tortilla chips (approximately 1-pound)
2 cups grated cheese
2 cups grated cheddar cheese
1 cup black or pinto beans
4 tablespoons pickled jalapeños
4 tablespoons sour cream
4 tablespoons guacamole
4 tablespoons salsa


  1. Place chicken breast, olive oil, fresh-squeezed lime juice, fresh-squeezed lime juice, salt, pepper and minced garlic in a zip-top bag. Shake until chicken is evenly-coated and marinate for at least 1-hour in the refrigerator.
    HOT TIP – Marinate in your refrigerator over night for best results.

  2. Preheat grill with burners on high. Place chicken on grates and cook for 7-10 minutes, or until the internal temperature reaches 75°C. Take off the grill and let it rest for 5 minutes before chopping into bite-size pieces.

  3. While the chicken rests, lay out 4 large tin foil sheets and evenly spread chips, beans and cheese evenly across each sheet. Top with chicken and pickled jalapeños.

  4. Fold-up corners to make a pocket, place on grill and cook for about 10 minutes, or until cheese is melted.

  5. Top with sour cream, guacamole and salsa.