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Mexican-style chicken tray bake

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  • Gluten free
  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free

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.

  • Serves4
  • Cook time40 minutes
  • Prep time10 minutes, + 5 mins resting time


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. Step 4

    Meanwhile, to make the chilli-lime cream, combine sour cream, chilli sauce and lime juice in a small bowl. Season.
  5. Step 5

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