This recipe is part of our 30 Min Dinners recipe series. Tacos served up traybake style! Chicken coated in a sticky, smoky chipotle dressing, roasted with bell peppers and sweetcorn. Add a quick pickled red onion and a creamy chipotle yoghurt dressing with a pop of zingy lime to finish. Serve the tray on the table for everyone to tuck in and assemble their tacos just how they like them.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
bell pepper 1 (sliced)
red onion 1 (sliced)
chicken thighs 400 g (sliced)
chipotle paste 3 tbsp
tinned sweetcorn 100 g
white wine vinegar 2 tbsp
natural yoghurt 150 g
lime 1 (wedges)
plain tortilla wraps 4
Method
Prep the ingredients
Preheat the oven to 200°C/180°C fan. Deseed and slice the bell pepper.
Thinly slice the red onion. Slice the chicken into thin strips.
Cook the chicken & veg
Add the chicken, bell pepper and half the red onion to the tray. Coat the chicken in ⅔ of the chipotle paste, plus a drizzle of olive oil then toss well to coat with the veg.
Bake in the oven for 20 minutes, until the chicken is cooked through.
For the last 5 minutes of cooking add the sweetcorn to the tray, toss well together with veg and chicken.
Make the pickled red onion & dressing
Meanwhile, make the quick pickled red onion by adding the rest of the red onion to a small bowl, sprinkle over the white wine vinegar, add a pinch of salt and scrunch up with your hands. Set aside to pickle.
Make the chipotle dressing. Swirl the rest of the chipotle paste into the yoghurt and season to taste.
Slice the lime into wedges.
Plate Up
Heat the tortillas according to the packet instructions.
Plate up the tray on the table, along with the lime wedges and chipotle dressing, then let everyone assemble their tacos how they like them. Enjoy!
