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.
Nacho Foil Pockets
Preheat grill with burners on high. Place chicken on grates and cook for 7-10 minutes, or until the internal temperature reaches 165°F. Take off the grill and let it rest for 5 minutes before chopping into bite-size pieces.
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.
Fold-up corners to make a pocket, place on grill and cook for about 10 minutes, or until cheese is melted.
Top with sour cream, guacamole and salsa.