Mexican Nacho Chicken Bake

with Peppers and Beans
Did someone say one-pot wonder, please?
Cals 981 · Prot 77 · Carbs 91 · Fat 38
Low-Carb
Try Hello Chef Now
45 min
Mexican Nacho Chicken Bake with Peppers and Beans
Did someone say one-pot wonder, please?
Cals 981 · Prot 77 · Carbs 91 · Fat 38
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
1 Piece
Tomato paste
30 Grams
Water
200 ML
Sour cream
60 Grams
Honey
15 Grams
Grated mozzarella
60 Grams
Grated orange cheddar
60 Grams
Nachos
80 Grams
Fresh coriander
15 Grams

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle powder and jalapenos!

Pro tip

For a veggie version, leave out the chicken and add sweetcorn and extra cheese.

Before you start

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

Instructions

Prep

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
Fry

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. 
Add

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. 
Simmer

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.
Shred

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. 
Serve

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. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle powder and jalapenos!

Pro tip

For a veggie version, leave out the chicken and add sweetcorn and extra cheese.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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