Family Fun
Mains
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Prep Time
25 mins
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Cook Time
35 mins
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Course
Lunch
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Difficulty
Intermediate
Ingredients List
4
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Method
- STEP 1Combine the oil and chipotle sauce in a small bowl.
- STEP 2Preheat the oven to 220°C fan forced. When the oven has preheated place a large roasting pan into the oven for 5 minutes to get hot.
- STEP 3Meanwhile, cut the pumpkin into 4-5cm pieces, place in a single layer on a microwave-safe plate. Cover with damp paper towel. Microwave for 3 minutes on High/100%. Drain well.
- STEP 4Remove the hot pan from the oven, lightly grease, then add the pumpkin, corn, onion and Minicaps® baby capsicums. Spoon over half the chipotle mixture, turn to coat the vegetables. Roast for 15 minutes.
- STEP 5Meanwhile, place the chicken and Mix-a-Mato® tomatoes in a bowl, spoon over the remaining chipotle mixture.
- STEP 6Remove the vegetables from the oven. Add the tomatoes, chicken and chipotle mixture to the pan, nestling the chicken in amongst the vegetables. Return to the oven and roast for 15-20 minutes or until the chicken is cooked through. Squeeze over the lime. Top with coriander, avocado and sour cream. Serve.
TipTip: Use kitchen scissors to remove the tendon (the inedible white string in the centre of each tenderloin) from the tenderloins. TipServing suggestion: Spoon the mixture into warm tortillas, roll up and serve.
Mexican chicken tray bake with Mix-a-Mato® tomatoes
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Mexican chicken tray bake with Mix-a-Mato® tomatoes
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