Mexican-style chicken tray bake recipe

Mexican-style chicken tray bake recipe


This easy-to-make (and even easier to eat) Mexican-style chicken tray bake can be served up in under an hour, making it a winner-winner chicken dinner!

The ingredient of Mexican-style chicken tray bake recipe

  1. 4 Coles RSPCA Approved Australian Chicken Thigh Cutlets
  2. 1 tbs taco seasoning
  3. 453g jar mild tomato salsa
  4. 500g pumpkin, seeded, peeled, cut into wedges
  5. 1 red onion, cut into wedges
  6. 1 red capsicum, seeded, thinly sliced
  7. 200g cherry tomatoes
  8. 1 tbs olive oil
  9. 1 avocado, stoned, peeled, thinly sliced
  10. 2 radishes, thinly sliced
  11. Chilli-lime cream
  12. 2/3 cup (160g) sour cream
  13. 2 tsp chilli sauce
  14. 1 tbs lime juice

The instruction how to make Mexican-style chicken tray bake recipe

  1. Preheat oven to 200u00b0C. Line a deep baking tray with baking paper. Combine the chicken and taco seasoning in a large bowl.
  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. 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. Meanwhile, to make the chilli-lime cream, combine sour cream, chilli sauce and lime juice in a small bowl. Season.
  5. Arrange the avocado and radish over the chicken mixture in the pan. Serve with the chilli-lime cream.

Nutritions of Mexican-style chicken tray bake recipe

calories: 566.908 calories
calories: 37 grams fat
calories: 15 grams saturated fat
calories: 20 grams carbohydrates
calories: 17 grams sugar
calories: 33 grams protein
calories: 1360 milligrams sodium
calories: NutritionInformation

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