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Easy Mexican chicken traybake

Published: 19 Feb 19
Updated: 4 Mar 25

Try our easy Mexican chicken traybake for a healthy meal that’s high in protein, fibre and plenty of flavour. It only requires one tray too, so you don’t have to worry about the washing up.

We’ve also got a spicy tomato and chorizo traybake to consider…

Easy
January 2019

Test kitchen approved

Serves 4
Hands-on time 10 min, oven time 45-50 min

Try our easy Mexican chicken traybake for a healthy meal that’s high in protein, fibre and plenty of flavour. It only requires one tray too, so you don’t have to worry about the washing up.

We’ve also got a spicy tomato and chorizo traybake to consider…

Nutrition: per serving

Calories: 508kcals
Fat: 16.9g (7.2g saturated)
Protein: 57.2g
Carbohydrates: 28.3g (7.7g sugars)
Fibre: 7.2g
Salt: 2g

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Ingredients

2 red onions, cut into wedges
4 free-range chicken legs, or 1kg free-range chicken thighs and drumsticks
2-3 tbsp Mexican or fajita spice mix
2 tbsp olive oil, plus extra for drizzling
400g tin red kidney beans, drained and rinsed
200g roasted red peppers from a jar, halved, or frozen sliced mixed peppers
1 flour tortilla, cut into 1.5cm strips
75g lancashire cheese or feta, crumbled
A few fresh coriander sprigs to serve (optional)

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the onions and chicken in a large roasting tin. Mix together the spice mix and 2 tbsp oil, then rub all over the chicken. Put in the oven and roast for 30 minutes.
Add the kidney beans and peppers (with the pepper juices) to the tin. Return to the oven for another 15-20 minutes.
Meanwhile, put the tortilla strips on a baking sheet, toss in a drizzle of oil and bake for 10 minutes until crisp.