Mexican Chicken Traybake
This super-simple traybake is ideal for busy days to fill hungry tummies. With only a bit of chopping, everything cooks in one tin in your oven. Juicy chicken, black beans and tasty vegetables are enhanced with a touch of Mexican flavour, including smoky paprika, coriander and cumin.
All the red veggies add a boost of beta carotene (vitamin A) and the antioxidant lycopene to this colourful traybake. The black beans add some extra protein as well as fibre and a boost of iron.
Serve with brown rice or quinoa, accompanied by some green veggies or a salad on the side. Garnish with the coriander and add in some corn tortilla chips if you like a touch of crunch.
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Mexican Chicken Traybake
- 4 Chicken Thighs ((skinless, boneless))
- 1 Bell Pepper ((red))
- 1 Sweet Potato
- 1 Red Onion
- 200 g Tomatoes ((small cherry))
- 1 tbsp Olive Oil
- 0.5 tsp Paprika ((smoked))
- 0.5 tsp Coriander ((ground))
- 0.5 tsp Cumin ((ground))
- 1 tin Black Beans ((drained))
Garnish
- Coriander ((fresh leaves, optional))
Pre-heat the oven to 200°C conventional or180°C fan.
Peel the sweet potatoes and chop into 2.5cm chunks. Deseed the peppers and chop into similar size pieces. Cut the red onion into 8 wedges. Quarter the chicken thighs and then add everthing into a roasting tin, along with the cherry tomatoes.
Sprinkle over the smoked paprika, ground coriander, ground cumin and olive oil with a good pinch of salt. Toss everything together so that all the chicken pieces and vegetables are coated. Pop into the pre-heated oven.
After 25 minutes, add the drained black beans to the roasting tin. Return to the oven and continue to cook for a further 20 minutes, until everything is cooked through.
Sprinkle on the chopped coriander leaves and serve.
- If you have time, marinate the chicken thighs in the spices and olive oil for 30 minutes (or overnight in the fridge) before cooking; this will deepen the flavour beautifully.
- If you like a gentle kick, add a pinch of mild chilli powder or smoked chipotle powder to the spice mix.
- Heat up leftovers the next day and serve with rice or quinoa.
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