Mexican-Style Chicken Bake
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Prep Time
10 MINS
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Cook Time
45 MINS
- KCals 511
- Carbs 37G
Ingredients
- 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
Instructions
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Preheat your oven to 180ºC.
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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.
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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.
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Add the kidney beans and give the pan a good stir. Once all the vegetables are soft, add the spices and chopped tomatoes.
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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.
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Place in the oven for 30 minutes. Check the chicken is cooked by cutting into one piece and making sure the juices run clear.
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Add the tortilla chips to the top of the chicken and sprinkle on the cheese.
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Bake in the oven for 10 minutes until the cheese is melted and turning golden.
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Serve with your choice of accompaniment.