Name: Mexican Chicken and Vegetable Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican Inspired
Ingredients: SAUCE; 1 heaping cup (210g) cottage cheese; 2 large eggs; 1/2 large lime, juiced; 1 tsp honey; 1 tbsp tomato paste; 2 tbsp hot sauce; 1/2 tsp smoked paprika; CHICKEN AND VEGETABLE BASE; 1 medium to large cauliflower, about 1 1/2 lb (680g), cut into small florets; 2 chicken breasts, about 1 1/2 lb (680g), cut into small pieces; 2–3 tbsp olive oil, divided; Salt and black pepper, to taste; 1 heaping tsp garlic powder; 1 heaping tsp onion powder; 1 x 15 oz (425g) can black beans, drained and rinsed; 1 pint cherry tomatoes, approximately 300–475g; 1 cup corn; 8 oz (225g) cheddar cheese, shredded; 1 jalapeño, sliced; 5 oz (140g) Colby Jack cheese, shredded; Fresh coriander, chopped, for serving; Chilli flakes, for serving

Method

15 steps

Preheat the oven to 190°C (375°F). Lightly grease a 9-by-13-inch baking dish.
Place the cottage cheese, eggs, lime juice, honey, tomato paste, hot sauce and smoked paprika in a blender or food processor.
Blend until the sauce is completely smooth, then set it aside.
Heat 1 tablespoon olive oil in a large frying pan over medium-high heat.
Add the cauliflower florets, season with salt and black pepper and cook for about 4 minutes, turning halfway through. Transfer them to a large bowl.
Season the chicken generously with salt, black pepper, garlic powder and onion powder.
Add another tablespoon of olive oil to the pan.
Cook the chicken for 5–6 minutes, turning regularly, until golden on all sides. It does not need to be completely cooked through at this stage.
Add the chicken to the bowl with the cauliflower.
Add the black beans, cherry tomatoes, corn, cheddar and prepared cottage cheese sauce.
Stir gently until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Top with the Colby Jack cheese and sliced jalapeño.
Bake for 35 minutes, until bubbling and the chicken is completely cooked.
Garnish with chopped coriander and chilli flakes before serving.

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