If you love one-pan meals, you'll LOVE how easy this Mexican Chicken Bake is.
You can sneak in a stack of veg, switch the chicken for beef, pork, tofu and best of all, save yourself a ton of time washing up.
I'm working on a One-Pan Meal Plan Course. It is going to be just like my Slow Cooker Course, so all the recipes are organised for you into a meal plan and shopping list. You'll save money because you buy just what you need and best of all, you've only got one pot to wash! Huzzah! Pop your name on the waitlist for that, because those on the waitlist will get 5 weeks for the price of 4.
Here's how I make this One-Pan Mexican Bake...
- Pop everything into the one-pan. I tend to chop the veg the meat the same size, so it all cooks evenly.
2. In with the broth & tomatoes. It looks like a lot of liquid but don't fear it, the rice will soak it up. Pop a lid on your pan, I use a steel baking tray, but you could use foil and pop it in the oven to cook.
3. You'll notice it's 3/4 cooked now, pull it out, the limes too and give it a stir. There should still be a little liquid left, if not, add another 1/2 cup bone broth and stir. Top with the cheese and crisp it up under the grill.
4. Done! It is lovely with guacamole and corn chips, or just as is. My boys love taking this to school in a thermos, it's their fav!
Oh and it freezes a dream, that is if there are any leftovers!