Mexican Chicken Bake | Slimming & Weight Watchers Friendly

Step 1

Preheat your oven to 180ºC.

Step 2

Spray a frying pan with low calorie cooking spray and set on a medium heat. Fry the sliced chicken, browning on all sides, then transfer to the oven dish.

Step 3

Re-spray the pan if needed, add the diced onion and fry for a few minutes until just starting to soften. Add the peppers, courgette and garlic and continue to fry until just soft.

Step 4

Add the kidney beans and give the pan a good stir. Once all the vegetables are soft, add the spices and chopped tomatoes.

Step 5

Allow the pan to bubble for a few minutes then pour the tomato sauce over the chicken in the ovenproof dish, giving it a stir so that the chicken is coated.

Step 6

Place in the oven for 30 minutes. Check the chicken is cooked by cutting into one piece and making sure the juices run clear.

Step 7

Add the tortilla chips to the top of the chicken and sprinkle on the cheese.

Step 8

Bake in the oven for 10 minutes until the cheese is melted and turning golden.

Step 9

Serve with your choice of accompaniment.