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Photo of Mexican chicken tray bake by WW

Mexican chicken tray bake

Total Time
40 min
10 min
30 min
Tray bakes are terrific! Cooking the ingredients all together means the flavours infuse, giving you a super flavoursome meal with only one tray to wash up.


Ground cumin

1 tbs

Ground coriander

2 tsp

Smoked paprika

2 tsp

Dried oregano

1 tsp

Chicken thigh, skinless, raw

612 g, fat trimmed (buy 4x170g)

Olive oil

1 tbs

Red capsicum

1 medium, thickly sliced

Yellow capsicum

1 medium, thickly sliced

Canned red kidney beans, rinsed, drained

1 can(s), (1 x 400g can)


1 cob(s), large, cut into 4 pieces

Red onion

1 medium, cut into wedges


4 clove(s), unpeeled

Cherry tomatoes

250 g, truss


1 medium, cut into wedges

Fresh coriander

¼ cup(s), sprigs


  1. Preheat oven to 220°C. Place a large baking tray in the oven.
  2. Combine cumin, ground coriander, paprika and oregano on a shallow plate. Season with salt and pepper. Brush chicken with half the oil and coat in half the spice mix. Set aside. Combine capsicums, beans, corn, onion, garlic and remaining oil and spice mix in a large bowl. Toss to coat.
  3. Spread vegetables over hot oven tray and nestle chicken in between. Bake for 15 minutes. Toss vegetables, turn chicken and place tomatoes on top. Bake for 15 minutes or until chicken is cooked through and vegetables are tender.
  4. Serve with lime wedges and fresh coriander.


SERVING SUGGESTION: 99% fat free Greek yoghurt (contains dairy) and a corn tortilla. TIP: You can add dried chilli flakes to the spice mix if you like it a bit spicier.