Mexican Chicken Bake

Credit:Keep Recipes


(Serves 4)


  • 1 x 400g can red kidney beans in brine, drained and rinsed
  • 2 jars (99% fat free) taco sauce (mild, medium or hot)
  • Bunch of coriander, chopped
  • 500g boneless, skinless chicken meat (cut into bite size pieces)
  • 1 cup basmati brown rice
  • Edam cheese (grated)


Step 1. Heat oven to 180°C.

Step 2. Cook rice. Place in baking dish with beans and 2 Tbspn of chopped coriander.

Step3. Mix together and spread flat. Sprinkle with a little cheese.

Step 4. Sauté chicken in a little oil until brown.

Step 5. Pour taco sauce over chicken and cook through.

Step 6. Add 2 Tbspn of coriander and mix through.

Step 7. Pour chicken over rice and bean mixture. Sprinkle with a little cheese.

Step 8.  Cover with tin foil and bake for 30 minutes.

Step 9. Take foil off for the last few minutes to brown the top.

Step 10. Garnish with coriander (Optional: and  a little low fat unsweetened yoghurt) and serve with a green salad.



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