Place raw chicken breasts into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.

Transfer chicken to bowl and allow to cool. Once cool, use two forks to shred chicken; set aside.

Meanwhile, heat oven to 400°F. Line pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Set aside.

In a skillet, stir chicken, taco seasoning mix, and green chilies until evenly coated. Cook 2 to 3 minutes until heated through.

Arrange half of chicken mixture on chips. Top with half of other toppings. Repeat layers and end with cheese. Bake 10 to 12 minutes or until cheese is melted.

Top with tomatoes and green onions and serve.

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

In a mixing bowl, combine the brussels sprouts, sweet potatoes, beets, and walnuts. Toss with the oil, thyme, rosemary, and a pinch of salt and pepper until evenly coated. Spread in an even layer on the sheet pan.

Roast for 20-25 minutes, until the vegetables are fork-tender. Let cool for 5 minutes, then toss with the balsamic vinaigrette and serve.

Meal Prep Tip: If making for multiple days, store the roasted vegetable mixture and vinaigrette separately, and dress just before serving. To reheat, warm on a sheet pan at 350°F (175°C) for 8-10 minutes, or microwave for 1-2 minutes.