Easy Mexican chicken traybake

Easy Mexican chicken traybake
  • Serves icon Serves 4
  • Time icon 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.

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

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

  1. 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.
  2. Add the kidney beans and peppers (with the pepper juices) to the tin. Return to the oven for another 15-20 minutes.
  3. Meanwhile, put the tortilla strips on a baking sheet, toss in a drizzle of oil and bake for 10 minutes until crisp.
  4. Remove the traybake from the oven, sprinkle over the cheese, tortilla strips
    and coriander (if using), then serve.

Recipe By

The delicious. food team

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