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+ servings

Mexican Chicken Bake

  • Prep Time
    10 MINS
  • Cook Time
    45 MINS
  • KCals 511
  • Carbs 37G
4 Servings


  • 650 g chicken breast sliced into chunky strips
  • 2 peppers any colour you like, seeds removed and diced
  • 2 garlic cloves crushed
  • 1 onion diced
  • 1 courgette diced
  • 400 g tin of chopped tomatoes
  • 400 g tin of kidney beans rinsed and drained
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 1/2 tbsp chilli powder
  • low calorie cooking spray

For the topping

  • 100 g lightly salted tortilla chips
  • 80 g reduced fat Cheddar cheese finely grated


  1. Preheat your oven to 180ºC.

  2. Spray a frying pan with low calorie cooking spray and set on a medium heat. Fry the sliced chicken, browning on all sides, then transfer to the oven dish.

  3. Re-spray the pan if needed, add the diced onion and fry for a few minutes until just starting to soften. Add the peppers, courgette and garlic and continue to fry until just soft.

  4. Add the kidney beans and give the pan a good stir. Once all the vegetables are soft, add the spices and chopped tomatoes.

  5. Allow the pan to bubble for a few minutes then pour the tomato sauce over the chicken in the ovenproof dish, giving it a stir so that the chicken is coated.

  6. Place in the oven for 30 minutes. Check the chicken is cooked by cutting into one piece and making sure the juices run clear.

  7. Add the tortilla chips to the top of the chicken and sprinkle on the cheese.

  8. Bake in the oven for 10 minutes until the cheese is melted and turning golden.

  9. Serve with your choice of accompaniment.