4-5Bonelessskinless chicken breasts, amount depends on how many you're feeding, preferably from a farmer you know and trust to raise his chickens humanely — if you don't have a good local source for safe, healthy meat, you can order it here. (Tip: Make extra of this chicken and freeze some for a quick dinner another day!)
Chopped fresh or dried herbs if desired: parsleyand/or cilantro
Lettucecut into shreds or bite-sized pieces
Tomatoescut into bite-sized pieces
Extras if desired: chopped green onionsblack olives, avocado, jalapeno, or limes
Start by throwing some frozen boneless, skinless chicken in a crock pot in the morning with some bone broth from the freezer. (You always have a bunch of that in the freezer, too, right?) Also add the onions and/or garlic if you want to, for extra flavor. About an hour before it's time to eat it should be falling apart, so just shred it with a fork and stir in the cumin and sea salt. Mix the sauce ingredients together and do your chopping. Preheat the oven to 350*, and now it's time to assemble:
Spread out the nacho chips then spread the chicken over the chips. Then dollop the sauce around the whole pan and sprinkle the cheese around. Bake for about 10 minutes, or until the cheese is melted and the chips are getting a little brown on the edges.
Sprinkle on any of the extras that your heart desires. I only had some parsley and cilantro from our pots on the deck. Add some lettuce, then throw on tomatoes (preferably fresh from your garden or farmer's market). Add extra sauce on the side for dipping too. Squeeze some lime juice over the top if you love it as much as we do!