Mexican Chicken Bake
Serves 2
Directions
- 1Boil 1/2 cup pasta and set aside.
- 2Dice celery, capsicum, onion, and chicken breast.
- 3Heat wok and brown the chicken.
- 4Add garlic and diced vegetables to the wok.
- 5Season with pepper, paprika, cumin, oregano, and taco seasoning. Stir to combine.
- 6Add a pinch of chili, tomato paste, canned tomatoes, and Mexi beans. Add cooked pasta and stir.
- 7Mix corn flour with 2 tablespoons of water and add to the wok to bind.
- 8Transfer the mixture to a baking dish and top with grated reduced fat cheese.
- 9Bake in a preheated oven at 180 degrees for 40 to 45 minutes.
Ingredients
- 175 g skinless chicken breast
- 1/3 cup onion
- 1/3 cup red capsicum
- 1/3 cup celery
- 1/3 cup frozen corn kernels
- 1/2 tsp garlic
- 1/2 can mexi beans
- 1/2 can chopped tomatoes
- 3/4 tsp taco seasoning
- 1 tsp paprika
- 1 tbsp tomato paste
- 1/4 tsp oregano
- 1 pinch chili (optional)
- 1/2 cup pasta
- 1 tsp corn flour
- 2 tbsp water
- 1/3 cup reduced fat cheese
- cooking spray (optional)
- pepper (optional)
Equipment
wokbaking dishknifecutting board
Tips
- If you cannot have corn, substitute with 1/3 cup of diced carrot.
- Add more chili if you prefer a spicier dish.
- Leftovers can be frozen in individual portions.
- If making for 6 people, multiply the recipe by 3.
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