[MOCK COSTING] One Tray Chipotle Chicken & Veggie Bake
with Lime Sour Cream
- Milk
- Soy
Ingredients
330 g
Chicken Thigh
1 packet
Light Sour Cream
(Contains: Milk;)
1
Capsicum
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
2
Potato
1
Corn
1 sachet
Mexican Fiesta Spice Blend
1
Lime
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and capsicum into bite-sized chunks. Cut corn cob in half. Slice lime (see ingredients) into wedges. • Place veggies on lined oven tray. Sprinkle with Mexican fiesta seasoning, drizzle with olive oil, season with salt and toss to coat, then spread out in a single layer. • Roast until tender, 10-15 minutes.
• Meanwhile, in a medium bowl, combine chicken thigh, mild chipotle sauce, a drizzle of olive oil and a pinch of salt. • In a small bowl, combine sour cream and a good squeeze of lime. Season.
• To tray with veggies, add chipotle chicken and spread out in a single layer. • Roast, until cooked through, 10-12 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
• Divide chipotle chicken and veggie traybake between plates. • Serve with lime sour cream. Enjoy!
