Mexican Nacho Chicken Bake

Name: Mexican Nacho Chicken Bake with Peppers and Beans
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 240 Grams of Red kidney beans; 1 Piece of Yellow pepper; 1 Piece of Red onion; 30 Grams of Jalapeno slices; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Grams of Chipotle powder; 2 Grams of Smoked paprika powder; 4 Grams of Coriander cumin powder; 2 Grams of Garlic powder; 2 Grams of Dried oregano; 200 Grams of Tomato passata; 1 Piece of Chicken stock cube; 30 Grams of Tomato paste; 200 ML of Water; 60 Grams of Sour cream; 15 Grams of Honey; 60 Grams of Grated mozzarella; 60 Grams of Grated orange cheddar; 80 Grams of Nachos; 15 Grams of Fresh coriander

with Peppers and Beans

Did someone say one-pot wonder, please?

242 Reviews

Cals 971 · Prot 83 · Carbs 71 · Fat 39

Low Carb

45 min

Mexican Nacho Chicken Bake with Peppers and Beans

Did someone say one-pot wonder, please?

242 Reviews

Cals 971 · Prot 83 · Carbs 71 · Fat 39

Low Carb

Ingredients

Chicken breast

400 Grams

Red kidney beans

240 Grams

Yellow pepper

1 Piece

Red onion

1 Piece

Jalapeno slices

30 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Chipotle powder

2 Grams

Smoked paprika powder

2 Grams

Coriander cumin powder

4 Grams

Garlic powder

2 Grams

Dried oregano

2 Grams

Tomato passata

200 Grams

Chicken stock cube 4*5*9*15*

1 Piece

Tomato paste

30 Grams

Water

200 ML

Sour cream 4*

60 Grams

Honey

15 Grams

Grated mozzarella 4*

60 Grams

Grated orange cheddar 4*

60 Grams

Nachos

80 Grams

Fresh coriander

15 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)	4061 / 971
Fats (g)	38.5
of which saturated (g)	20.5
Carbohydrates (g)	71
of which sugars (g)	16.9
Fibers (g)	15.5
Proteins (g)	82.6
Salt (g)	6.1

*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. Drain and rinse the kidney beans. De-seed and finely chop the yellow pepper. Peel and finely chop the red onion. Finely chop the jalapeno slices.

2 Fry

Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken breasts with a pinch of salt and cook for 3 min on each side until golden.

3 Add

Once golden, add the peppers, jalapeno slices (spicy!) and onion and cook for 7 min. Add the chipotle (spicy!), smoked paprika and coriander cumin powder and cook for 2 min.

4 Simmer

Add the garlic powder, dried oregano, tomato passata, chicken stock cube, tomato paste and the measured water to the pan. Reduce the heat to medium-low and simmer for 10 min.

5 Shred

Remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Add the drained kidney beans, sour cream and honey and give everything a good mix up. Return the pan to a medium heat and cook for 2 min.

6 Serve

Pour the chicken mixture into an oven dish. Top with the grated cheeses. Roughly crumble the nachos over the top and bake in the oven for 15 min. Garnish with fresh coriander leaves and serve immediately.

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