This has long been a favourite meal from my Meal Plan Membership. I love how versatile it is. It's equally great with chicken chunks or chicken mince. Others have made it with chicken wings and even drumsticks too. It really is great!
400g chicken breast, diced
1 x 400g tin black beans
1 x 400g tin corn kernels
3 green shallots, finely chopped
3 roasted red peppers, finely diced
2 carrots, finely diced
1 green capsicum, finely diced
2 limes, chopped in to quarters
1 cup white rice
1 heaped tspn smoked paprika
1 heaped tspn Mexican spice mix
500g tomato passata
2 cups chicken broth
100g tasty cheese, grated
Small tub sour cream
2 handfuls salad leaves
2 x avocados, mashed for guacamole
Pop your oven on 180 and lightly grease your oven dish (mine was 30x20cm) with some olive oil. Then start popping all the ingredients in except the limes and cheese. Note, if you’re worried about the babes picking out the veg why don’t you go ahead and blend it into the passata with a little of the broth, or grate them very thin.
Ensuring all the spices are in and everything is well mixed, pop the lime around the dish. Then, place an oven tray over the top (this saves you using foil, but you can it if you wish) and pop it in the oven for 40 minutes.
Once the buzzer on the oven goes off, pull out the dish and give it a good stir. You’re hoping for it to be ‘nearly’ done and not at all dry. If it is, add some more broth / water. Then, flatten the top with the back of your spoon and sprinkle the cheese over the top before finishing it off under the grill for 3-minutes until the cheese is bubbling and crisp.
Stacey Clare's Nutritional Tip
If you want to turn this one into a vegetarian meal. Just add a tin of red kidney beans. And if you're dairy-free, leave the cheese off or top with nutritional yeast. Eat it with coconut yogurt / cream instead.