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Taco Tray Bake taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Chicken Taco Explosion Traybake Recipe

Chicken taco explosion traybake – a budget, 30-minute meal that's quick and easy to make. Gluten-free and Coeliac-friendly too! Enjoy layers of smoky, spicy chicken, fresh veggies, crispy gluten-free tortilla chips, and melty cheese all baked to perfection.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 450 kcal

Ingredients
  

Ingredients

  • 1 teaspoon cayenne pepper
  • 2 teaspoon ground cumin
  • 4 teaspoon dried oregano
  • 2 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 tablespoon garlic-infused oil
  • 2 green or red bell peppers chopped into long, thin slices
  • 1 medium courgette chopped into ½cm batons
  • 500 g chicken breast thinly sliced
  • 400 g gluten-free plain tortilla chips
  • 2 handfuls cheddar cheese grated, dairy-free if necessary
  • 1 extra large avocado mashed
  • spring onion greens finely chopped
  • 1 small jar salsa

Instructions
 

Instructions

  • Get your oven fired up to 200°C (180°C fan) or 400°F. You’ll need that heat ready for the final bake.
  • Mix up the cayenne, cumin, oregano, smoked paprika, and salt in a bowl. This blend is the heart of the flavor punch.
  • Toss your thinly sliced chicken breast in the spice mix till every piece is covered. You want that tender pull with spicy love everywhere.
  • Heat the garlic-infused oil in a large pan over medium heat. Then add the chicken and cook for 5-7 minutes till browned but not fully cooked through. This step builds the broth depth inside your pressure cooker later.
  • Add in the bell peppers and courgette to the pan, sauté for 3-4 minutes. The veggies need a little love before the big ol’ bake.
  • Spread a layer of tortilla chips in a large baking tray. Pour that chicken and veggie mix over them evenly, then sprinkle cheddar on top. Bake it for 20 minutes or till chicken is fully cooked and veggies are tender. You’ll wanna watch for steam cues here so the chips keep crisp.

Notes

Serve with mashed avocado, salsa, and chopped spring onion greens. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for longer storage. Reheat gently to maintain the tender pull of the chicken and keep the chips crispy.