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.

And best of all, you can make this yummy one-pan mexican meal into a freezer dump bag. It’s so simple. Dump everything into a ziplock bag and freeze. When you’re ready to cook. defrost and pour out into a tray and cook. It is the ultimate meal prep hack.

Here’s how I make this One-Pan Mexican Bake…

PIN THIS MEXICAN CHICKEN BAKE RECIPE

1. 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!

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Mexican Chicken Bake

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I love how versatile this one-pan chicken bake 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!

Watch how I make it here: https://youtu.be/HP0qfw8KJsg

• Total Time: 53 minutes

Ingredients

Scale 1x2x3x

• 400 g 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 (must be organic))
• 1 cup white rice
• 1 heaped tspn smoked paprika
• 1 heaped tspn Mexican spice mix
• 500 g tomato passata
• 2 cups chicken broth
• TO SERVE
• 100 g tasty cheese (grated)
• SIDES
• Small tub sour cream
• 2 handfuls salad leaves
• 2 x avocados (mashed for guacamole)
• Olive oil
• S&P

Instructions

1. 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.
2. 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.
3. 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.

Notes

• 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.

• Author: Stacey Clare
• Prep Time: 10 minutes
• Cook Time: 43 minutes

Find it online: https://www.staceyclare.com/recipe/mexican-chicken-bake/