Cheesy Chicken Nacho Traybake

• 600 gboneless skinless chicken thighs, cut into bites
• 1 x 400gtin black beans, drained and rinsed
• 200 gtortilla chips
• salt and black pepper to taste
• 1 tbspmild chilli powder (optional; skip for younger kids) (optional)
• 1 tspground cumin
• 1 tspsmoked paprika
• 1 tspgarlic granules
• 4spring onions, sliced
• 2 tbspolive oil
• 200 gmature Cheddar, grated
• 150 gmozzarella, torn
• 160 gsweetcorn, drained if tinned
• 350 mlpassata
• 1 tbsprunny honey
• 1lime, juiced
• 8small tortillas (optional)
• 150 mlsoured cream (optional)
• 15 gcoriander leaves (optional)

Method

1. 1Heat the oven to 200°C fan. Pat the chicken bites dry with kitchen paper.
2. 2In a bowl, toss the chicken with 1 tablespoon of the olive oil, the chilli powder, cumin, smoked paprika and garlic granules. Season generously with salt and black pepper. The oil here matters: it carries the spices onto the meat and helps them toast in the oven heat rather than tasting raw.
3. 3Spread the chicken across a large baking tray in a single layer; crowd it and the pieces steam each other instead of roasting. Roast for 12 minutes, until the spices smell fragrant and toasted and the edges are starting to catch and colour.
4. 4Meanwhile, warm the passata in a small pan over a medium-low heat with the honey, the lime juice and a good splash of water; the water is what breaks the passata down so it tastes of tomato, not tin. Simmer gently for about 5 minutes until it's slightly thickened and the sweet-sour balance hits the tongue. Taste it: if it's sharp, another nudge of honey; if it's flat, a pinch more salt.
5. 5Pull the tray from the oven and pour the warm sauce over the chicken, tossing to coat every piece. Scatter over the black beans and sweetcorn, then return to the oven for 8 minutes until everything is piping hot and bubbling at the edges.
6. 6Layer the tortilla chips across the top, then scatter the Cheddar and tear over the mozzarella so it lands in molten puddles rather than an even blanket. Drizzle with the remaining tablespoon of olive oil and bake for a further 6–8 minutes, until the cheese is bubbling and golden in spots and the chip edges have darkened.
7. 7Taste a corner. A final pinch of salt over the cheese if it needs lifting.
8. 8Scatter most of the spring onions over the hot tray so they wilt slightly but keep a little bite, then bring it straight to the table. Add dollops of soured cream, a generous handful of torn coriander, the lime wedges for squeezing over, and a pinch of chilli flakes for anyone who wants more heat.

Per serving

kcal

1040

protein

68.7g

fibre

15.3g

carbs

76g

fat

51.9g