Mexican style shredded chicken bake
Cuisine
Mexican
Servings
5
Servings
5
Ingredients
500
g
chicken thigh fillets
400
g
sweet potato
cubed
1
corn cob
kernels sliced off
1
400g tin diced tomatoes
1
large carrot
grated
1
brown onion
sliced
1
capsicum
sliced
1/4
tsp
cumin
1/4
tsp
group coriander
1/4
tsp
cayenne pepper
1/4
tsp
paprika
1
tbsp
olive oil
1/4
cup
Parmesan cheese
finely grated
Instructions
Preheat oven to 220c.
Place cubed sweet potato onto lined baking tray drizzle with 1/2 tbsp olive oil and bake for 15 minutes.
While sweet potato is baking prepare remaining ingredients.
Heat 1/2 tbsp olive oil in large fry pan.
Add chicken thighs to fry pan and brown on both sides.
Remove chicken from pan and add sliced capsicum, onion and corn kernels to hot fry pan sauté until softened.
Placed browned chicken into food processor and blitz on medium for a few seconds until chicken shreds.
In large bowl place grated carrot, spices, diced tomatoes, shredded chicken, roasted sweet potato and sautéed onions, capsicum and corn.
Mix well and pour mixture into a baking tray.
Sprinkle parmesan cheese over top and bake for 10 minutes and serve and enjoy.
Store in air tight container in refrigerator for up to 4 days or in freezer for up to 3 months.
Recipe Notes
Makes 5 serves at 300 calories per serve.
Print Recipe
Mexican style shredded chicken bake
Votes:
0
Rating:
0
You:
Rate this recipe!
Cuisine
Mexican
Servings
Ingredients
500
g
chicken thigh fillets
400
g
sweet potato
cubed
1
corn cob
kernels sliced off
1
400g tin diced tomatoes
1
large carrot
grated
1
brown onion
sliced
1
capsicum
sliced
1/4
tsp
cumin
1/4
tsp
group coriander
1/4
tsp
cayenne pepper
1/4
tsp
paprika
1
tbsp
olive oil
1/4
cup
Parmesan cheese
finely grated
Cuisine
Mexican
Servings
Ingredients
500
g
chicken thigh fillets
400
g
sweet potato
cubed
1
corn cob
kernels sliced off
1
400g tin diced tomatoes
1
large carrot
grated
1
brown onion
sliced
1
capsicum
sliced
1/4
tsp
cumin
1/4
tsp
group coriander
1/4
tsp
cayenne pepper
1/4
tsp
paprika
1
tbsp
olive oil
1/4
cup
Parmesan cheese
finely grated
Votes:
0
Rating:
0
You:
Rate this recipe!
Instructions
Preheat oven to 220c.
Place cubed sweet potato onto lined baking tray drizzle with 1/2 tbsp olive oil and bake for 15 minutes.
While sweet potato is baking prepare remaining ingredients.
Heat 1/2 tbsp olive oil in large fry pan.
Add chicken thighs to fry pan and brown on both sides.
Remove chicken from pan and add sliced capsicum, onion and corn kernels to hot fry pan sauté until softened.
Placed browned chicken into food processor and blitz on medium for a few seconds until chicken shreds.
In large bowl place grated carrot, spices, diced tomatoes, shredded chicken, roasted sweet potato and sautéed onions, capsicum and corn.
Mix well and pour mixture into a baking tray.
Sprinkle parmesan cheese over top and bake for 10 minutes and serve and enjoy.
Store in air tight container in refrigerator for up to 4 days or in freezer for up to 3 months.
Recipe Notes
Makes 5 serves at 300 calories per serve.