Mexican Chicken Breasts with Three Bean Chilli

Two whole chicken breasts in a smoky chipotle marinade, served with a mildly spiced mixed-bean chilli.

How to Cook

30 MINS, Electric 220°C, Fan 200°C, Gas Mark 7 (+10 mins). Please don’t grill!
1. Pre-heat oven. Remove film but leave the Mexican chicken and chilli in their wooden trays.
2. Place on a baking tray in the centre of the oven (away from any element or flame) and cook for 30 mins.
3. Leave to stand for 2 minutes before serving. Make sure it’s piping hot.

Ingredients

Chicken (32%), tomatoes, black-eye beans (4%), red kidney beans (4%), onions, carrots, rapeseed oil, Cheddar cheese (milk), black turtle beans (2%), honey, celery, cornflour, chipotle peppers, red wine vinegar, salt, parsley, red pepper flakes, ground cumin, lime juice, smoked paprika, mushroom stock (mushroom concentrate, dried mushrooms, cornflour, salt), ground coriander, lime zest, cocoa powder, garlic purée, tomato paste, sugar, chillies, spirit vinegar, dried oregano, paprika, ground chillies, spices, sunflower oil, colour: paprika extract, ground cinnamon.

WARNING: Although we do our very best to take out all the bones, some may remain.

Nutritional
Information

per 100g

per ½ pack

Energy

579kJ
138kcal

1853kJ
442kcal

Fat

4.9g

15.7g

(of which saturates)

1.0g

3.2g

Carbohydrate

8.7g

27.9g

(of which sugars)

4.1g

13.2g

Fibre

1.8g

5.9g

Protein

13.8g

44.1g

Salt

0.83g

2.66g

Allergy Information

For allergens, see ingredients in bold. May contain peanuts, nuts and sesame.