Mexican Chicken and Zucchini Low Carb 'Lasagna'

Name: Mexican Chicken and Zucchini Low Carb 'Lasagna'
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken mince; 1 Piece of Yellow pepper; 1 Piece of Red onion; 2 Piece of Garlic cloves; 240 Grams of Red kidney beans; 1 Piece of Large zucchini; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Grams of Smoked paprika powder; 5 Grams of Fajita seasoning; 1 Tsp of Black pepper; 200 Grams of Tomato passata; 60 Grams of Mild tomato salsa; 5 Grams of Brown sugar; 1 Piece of Chicken stock cube; 60 Grams of Grated orange cheddar; 100 Grams of Grated mozzarella; 15 Grams of Fresh coriander; 60 Grams of Sour cream

Try our Mexican version of lasagna! We've swapped lasagna sheets for zucchini and added salsa, peppers and beans to make it Mexican.

121 Reviews

Cals 981 · Prot 83 · Carbs 48 · Fat 51

Low Carb

60 min

Try our Mexican version of lasagna! We've swapped lasagna sheets for zucchini and added salsa, peppers and beans to make it Mexican.

121 Reviews

Cals 981 · Prot 83 · Carbs 48 · Fat 51

Low Carb

Ingredients

Lasagna

Chicken mince

400 Grams

Yellow pepper

1 Piece

Red onion

1 Piece

Garlic cloves

2 Piece

Red kidney beans

240 Grams

Large zucchini

1 Piece

Vegetable oil

1 Tbsp

Salt

1 Tsp

Smoked paprika powder

2 Grams

Fajita seasoning

5 Grams

Black pepper

0.5 Tsp

Tomato passata

200 Grams

Mild tomato salsa

60 Grams

Brown sugar

5 Grams

Chicken stock cube 4*5*9*15*

0.5 Piece

Grated orange cheddar 4*

60 Grams

Grated mozzarella 4*

100 Grams

To serve

Fresh coriander

15 Grams

Sour cream 4*

60 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4103 / 981
Fats (g)	51.3
of which saturated (g)	26.9
Carbohydrates (g)	48
of which sugars (g)	16.8
Fibers (g)	13.8
Proteins (g)	83
Salt (g)	3.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 200°C/180°C fan. De-seed and finely slice the yellow peppers. Peel and finely chop the onions and garlic. Drain the red kidney beans. Cut the zucchini in half, then slice it lengthwise. Set aside.

2 Fry

Heat a large pan over a medium-high heat with a drizzle of oil. Add the onions and peppers with a pinch of salt and fry for 5 min until softened. Add the garlic, smoked paprika and fajita seasoning and cook for 1 min further.

Tip! This Mexican flavoured lasagna is meant to be mild. If you like it hot, add chilli flakes or chipotle powder for extra spice!

3 Simmer

Add the chicken mince and fry for 5 min further or until cooked through. Season with a pinch of salt and pepper. Add the tomato passata, salsa, red kidney beans, sugar and 0.5 stock cube and cook for 4 min further.

4 Bake

Spread 1/3 of the chicken mixture over the bottom of a baking dish. Top with half of the zucchini slices. Repeat. Finish with a final layer of the chicken mixture. Sprinkle with the grated cheddar and mozzarella. Bake for 25 min.

Tip! Use the grill setting on your oven for the last 5 minutes of baking time! Got any leftover zucchini? Add leftovers to your omelette the following morning!