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.
Serves44
Cook time40 mins40 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
Preheat the oven to 200 degrees Celsius. Then line a deep baking tray with baking paper. Combine the chicken thigh cutlets and taco seasoning in a large bowl. Toss to coat. Pour the mild tomato salsa evenly over the base of the tray. Arrange pumpkin, onion, capsicum and cherry tomatoes over the salsa. Top with the spiced chicken and drizzle with oil.
Bake for 35 to 40 minutes, turning occasionally, until the vegetables are tender and the chicken is golden brown and cooked through. Set aside for 5 minutes to rest. While the tray bake is resting, make some chilli-lime cream to serve with it. Just take some sour cream and stir in chilli sauce and lime juice. Season with salt and pepper.
To finish the tray bake, arrange avocado and radish over the top. Then drizzle with some of the chilli-lime cream.
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
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.
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.
