Healthy Chicken Taco Bake (Easy One Dish Recipe with Mexican Flavours)
Try this healthy chicken taco bake, a one-dish recipe loaded with Mexican flavours, black beans, and veggies. Easy to make, nutritious, and perfect for weeknight dinners!
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Servings: 4 serves
Calories: 444kcal
Equipment
- baking dish
- chopping board
- knife
- aluminium foil
Ingredients
- 600 grams chicken breast
- 1 onion
- 1 red capsicum
- 400 grams canned tomatoes
- 400 grams canned 3 bean mix
- 1 cup shredded cheese
- 2-3 tbsp taco seasoning
- 2 tbsp extra virgin olive oil
- salt and pepper
Optional ingredients, to serve
- tortilla chips - to serve, optional
- brown rice - to serve, optional
- avocado - to serve, optional
Instructions
- Preheat the oven to 180C. Finely dice the onion and capsicum. It is important to finely slice these items as the cooking time isn’t super long, and you want the vegetables to be tender at the end - no one likes a big raw chunk of onion!1 onion, 1 red capsicum
- Drain and rinse the canned bean mix. Add the bean mix, sliced veggies, canned tomatoes, extra virgin olive oil and seasoning to a large baking dish and combine. Season with salt and pepper.1 onion, 1 red capsicum, 400 grams canned 3 bean mix, 2-3 tbsp taco seasoning, 2 tbsp extra virgin olive oil, salt and pepper, 400 grams canned tomatoes
- Add the chicken to the baking dish and spoon some of the tomato mixture over the top to cover the chicken. Cover the whole dish tightly with foil, and bake for approximately 20 minutes.600 grams chicken breast
- Remove the dish carefully from the oven and discard the foil. Sprinkle over the shredded cheese and return to the oven for approximately 10-15 minutes or until the cheese has melted, the chicken is cooked through and the vegetables tender.1 cup shredded cheese
- Serve the chicken bake hot. Ladle over brown rice, tuck in some tortilla chips and top with a generous wedge of creamy avocado.tortilla chips, avocado, brown rice
Notes
You can swap chicken breast for chicken thigh meat.
Any canned beans or lentils will work in this recipe; my favourites are 3 bean mix, 4 bean mix or black beans.
Leftovers can be stored in the fridge for up to three days, or in the freezer for up to three months. The tortilla chips do NOT store well - please only add tortilla chips and other sides when you want to eat.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!
Nutrition
Calories: 444kcal (22%) | Carbohydrates: 26g (9%) | Protein: 45g (90%) | Fat: 18g (28%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 118mg (39%) | Sodium: 585mg (25%) | Potassium: 1172mg (33%) | Fiber: 8g (33%) | Sugar: 7g (8%) | Vitamin A: 1502IU (30%) | Vitamin C: 52mg (63%) | Calcium: 207mg (21%) | Iron: 3mg (17%)