Mexican chicken tray bake
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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)
Corn
1 cob(s), large, cut into 4 pieces
Red onion
1 medium, cut into wedges
Garlic
4 clove(s), unpeeled
Cherry tomatoes
250 g, truss
Lime(s)
1 medium, cut into wedges
Fresh coriander
¼ cup(s), sprigs
Instructions
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.
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