Mexican style shredded chicken bake
Servings
5
Servings
5
Ingredients
  • 500g chicken thigh fillets
  • 400g sweet potatocubed
  • 1 corn cobkernels sliced off
  • 1 400g tin diced tomatoes
  • 1 large carrotgrated
  • 1 brown onionsliced
  • 1 capsicumsliced
  • 1/4tsp cumin
  • 1/4tsp group coriander
  • 1/4tsp cayenne pepper
  • 1/4tsp paprika
  • 1tbsp olive oil
  • 1/4cup Parmesan cheesefinely grated
Instructions
  1. Preheat oven to 220c.
  2. Place cubed sweet potato onto lined baking tray drizzle with 1/2 tbsp olive oil and bake for 15 minutes.
  3. While sweet potato is baking prepare remaining ingredients.
  4. Heat 1/2 tbsp olive oil in large fry pan.
  5. Add chicken thighs to fry pan and brown on both sides.
  6. Remove chicken from pan and add sliced capsicum, onion and corn kernels to hot fry pan sauté until softened.
  7. Placed browned chicken into food processor and blitz on medium for a few seconds until chicken shreds.
  8. In large bowl place grated carrot, spices, diced tomatoes, shredded chicken, roasted sweet potato and sautéed onions, capsicum and corn.
  9. Mix well and pour mixture into a baking tray.
  10. Sprinkle parmesan cheese over top and bake for 10 minutes and serve and enjoy.
  11. 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
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
Instructions
  1. Preheat oven to 220c.
  2. Place cubed sweet potato onto lined baking tray drizzle with 1/2 tbsp olive oil and bake for 15 minutes.
  3. While sweet potato is baking prepare remaining ingredients.
  4. Heat 1/2 tbsp olive oil in large fry pan.
  5. Add chicken thighs to fry pan and brown on both sides.
  6. Remove chicken from pan and add sliced capsicum, onion and corn kernels to hot fry pan sauté until softened.
  7. Placed browned chicken into food processor and blitz on medium for a few seconds until chicken shreds.
  8. In large bowl place grated carrot, spices, diced tomatoes, shredded chicken, roasted sweet potato and sautéed onions, capsicum and corn.
  9. Mix well and pour mixture into a baking tray.
  10. Sprinkle parmesan cheese over top and bake for 10 minutes and serve and enjoy.
  11. 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.