Mexican Nacho Chicken Bake

with Peppers and Beans

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low-carb
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low-carb
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Instructions

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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

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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. 

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3 Add

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

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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.

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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. 

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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.

Did someone say one-pot wonder, please?

Cooking Time: 45 min

Cals 966 · Prot 77 · Carbs 87 · Fat 39

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
Cumin powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Coriander powder 2 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 20 Grams
Grated mozzarella 60 Grams
Grated orange cheddar 60 Grams
Nachos 80 Grams
Fresh coriander 15 Grams

Did someone say one-pot wonder, please?

Cooking Time: 45 min

Cals 966 · Prot 77 · Carbs 87 · Fat 39

Instructions

photo

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

photo

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. 

photo

3 Add

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

photo

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.

photo

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. 

photo

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.

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
Cumin powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Coriander powder 2 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 20 Grams
Grated mozzarella 60 Grams
Grated orange cheddar 60 Grams
Nachos 80 Grams
Fresh coriander 15 Grams
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