You know that I’m a sucker for a tray bake and anything Mexican. So I thought, why not combine the two. Just pop everything in the tray and then into the oven – allowing free hands to wrangle children, assist with homework, scroll through social media or you know pour yourself a wine.
I thought this tray bake was missing something… guacamole. I mean, why do Mexican takeaways always have guacamole as an extra – everyone wants guacamole!
So I pimped up my usual guacamole with a little red onion and more corn and we had a winner, winner, chicken dinner.
Recipe: Mexican chicken tray bake
- 500 grams of chicken
- 500 grams of potato
- 500 grams of sweet potato
- 3 cobs of corn
- 2 red onions
- 2 avocados
- 1 bunch of coriander
- 1 tbsp of cumin
- 1 tbsp of coriander seeds
- 1 tbsp of paprika
- 1 tbsp of oregano
- 1 lime
- olive oil
- sea salt
Cut the chicken, potato, sweet potato, 2 cobs of corn and red onion into similar sized pieces. Pop into a baking dish and drizzle with olive oil. Add the cumin, coriander seeds, paprika, oregano, sea salt and coriander stalks.
Toss until everything is coated and then pop into a 180 degree oven for 30 minutes or until everything is cooked through and golden.
Whilst the tray bake is cooking, boil the remaining cob of corn for 5 minutes and then remove the corn kernels when cool enough.
Toss the corn kernels with cubes of avocado and red onion then season with coriander leaves, lime juice, olive oil and sea salt.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
