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One pan Mexican chicken with tortilla crisps
heartfoundation.org.au|Helpline 13 11 12

One pan Mexican chicken with tortilla crisps

18 minutes (preparation time 12 minutes)
Serves 4
Reduce preparation by replacing chicken breast fillets with 4 uncoated, chicken breast schnitzel steaks. These are available from the fresh chicken section in most supermarkets.
  • 2 x 300g skinless, boneless chicken breast fillets, trimmed of any fat
  • 3 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 clove garlic, crushed
  • 1 tablespoon olive oil
  • 2 tablespoons no added salt tomato paste
  • 400g can no added salt diced tomatoes
  • 420g can no added salt black beans, drained
  • 4 tasty cheese slices
  • Garden salad, to serve

Tortilla Crisps

  • 2 wholegrain tortillas
  • Olive oil cooking spray
  1. To make tortilla crisps, cut each tortilla into 8 triangles. Arrange in a single layer over a baking tray. Lightly spray with cooking oil. Bake in 180C oven (fan-forced) for 5 minutes, or until lightly browned. Remove. Cool on tray.
  2. Meanwhile, cut chicken fillets horizontally through the middle to make 4 thin steaks. Combine spices, garlic and oil in a large shallow dish. Add chicken. Using clean hands, rub with spice mix to coat.
  3. Heat a large, ovenproof, non-stick frying pan over a medium-high heat. Add chicken. Cook for 2-3 minutes on each side, until browned. Transfer to a large plate.
  4. Add tomato paste to same pan. Stir over heat 30 seconds. Stir in tomatoes, beans and 3/4 cup water. Bring to the boil. Reduce heat. Return chicken to pan. Simmer uncovered for 5 minutes, or until chicken is cooked and sauce is thickened. Top chicken with cheese.
  5. Preheat oven grill to high. Place pan under preheated grill for about 2 minutes, or until cheese is melted and lightly browned. Transfer pan to a heatproof mat or wooden board. Take care (use oven mitts) as handle will be hot.
  6. Serve with toasted tortilla crisps and garden salad.
Tips: For added Mexican flavour, top with small dollops of guacamole to serve. To save time, omit tortilla crisps and include a small wholegrain dinner roll with each serving

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