One Pan Mexican Chicken with Cheesy Corn Chips
A gluten free Mexican dinner for all the family to enjoy!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Serves 4
- 500g grams CHICKEN THIGH: , You can leave the thighs whole or cut them into bite sized pieces
- 2 tbsp SMOKED PAPRIKA
- 500 ml TIN TOMATO
- 3 tbsp TOMATO PASTE
- 1/2 cup GARLIC AND ONION: , Diced
- 3 CAPSICUM, thinly sliced
- 1 cup MEXICAN BEANS: , Your choice of either red kidney beans or black beans
- 2 cups CORN CHIPS
- 1 cup GRATED CHEESE
Preheat oven 180c
In a bowl, mix the chicken thigh, capsicum, garlic, onion, smoked paprika, tin tomato, tomato paste and a drizzle of olive oil. Season.
Place on a baking tray lined with baking paper. Sprinkle the beans on top
Bake for 40 minutes until chicken is cooked
To make the Cheesy Corn Chips - place corn chips on an oven tray and sprinkle with grated cheese. Bake for 5 minutes for the cheese to melt. I like to add chilli flakes and coriander once cooked. Up to you!
Serve the chicken and chips in the middle of the table with your condiments such as sour cream, guacamole, diced tomato and jalapenos
Serving: 1bowl | Calories: 683kcal | Carbohydrates: 39g | Protein: 32g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 151mg | Sodium: 612mg | Potassium: 918mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5738IU | Vitamin C: 128mg | Calcium: 297mg | Iron: 3mg
Course | DINNER
Cuisine | Mexican