Mexican-style chicken tray bake

Bring some exotic flavour to the table this week with our Mexican-style chicken tray bake. All ingredients go in the one pan meaning minimal washing up.

4

10m

Note: + 5 mins resting time

40m

Ingredients

  • 4 Coles RSPCA Approved Australian Chicken Thigh Cutlets
  • 1 tbs taco seasoning
  • 453g jar mild tomato salsa
  • 500g pumpkin, seeded, peeled, cut into wedges
  • 1 red onion, cut into wedges
  • 1 red capsicum, seeded, thinly sliced
  • 200g cherry tomatoes
  • 1 tbs olive oil
  • 1 avocado, stoned, peeled, thinly sliced
  • 2 radishes, thinly sliced

Chilli-lime cream

  • 2/3 cup (160g) sour cream
  • 2 tsp chilli sauce
  • 1 tbs lime juice

Method

STEP 1

Preheat oven to 200°C. Line a deep baking tray with baking paper. Combine the chicken and taco seasoning in a large bowl.

STEP 2

Spoon tomato salsa over base of lined tray. Arrange the pumpkin, onion, capsicum and tomatoes over salsa. Top with chicken mixture. Drizzle with the oil.

STEP 3

Bake, turning occasionally, for 35-40 mins or until the vegetables are tender and the chicken is golden brown and cooked through. Set aside for 5 mins to rest.

STEP 4

Meanwhile, to make the chilli-lime cream, combine sour cream, chilli sauce and lime juice in a small bowl. Season.

STEP 5

Arrange the avocado and radish over the chicken mixture in the pan. Serve with the chilli-lime cream.

Dietary information

Gluten-free
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.