• 2 onions, chopped
  • 2 capsicums, chopped
  • 2 x 400 g cans baked beans (Mexican flavoured)
  • 400 g skinless chicken breast, sliced in half lengthways and chopped
  • 1 cup reduced-fat mozzarella cheese, grated


  1. Preheat oven to 220°C (200°C fan-forced).
  2. Combine onion, capsicum and canned beans in a large ovenproof dish.
  3. Place chicken pieces into bean mix and press down so they are covered by sauce. Cover with foil.
  4. Bake for 20 minutes, then remove foil, sprinkle with cheese and bake for a further 5 – 10 minutes until chicken is cooked through and cheese has browned.
  5. Divide between plates and serve immediately.


Add chilli flakes and fresh coriander for extra flavour. Mexican flavoured baked beans are usually in the supermarket with the baked beans. If unavailable, swap for: - No-added-salt baked beans + 1 tablespoon smoked paprika + 1 teaspoon ground coriander - Red kidney beans or other beans + jar of salsa

  • recipe step image
Serving Suggestion:

Serve with tortillas, bread or rice.


*To make the dish dairy-free replace the mozzarella cheese with a dairy-free cheese alternative or swap for a breadcrumb and herb topper.

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Nutrition Information

per serving per 100g
Energy 1859 kJ 385 kJ
444 Cal 92 Cal
Protein 43.9 g 9.1 g
Fat, total 10.5 g 2.2 g
— saturated 5.3 g 1.1 g
Carbohydrate 29.5 g 6.1 g
— sugars 12.7 g 2.6 g
Sodium 999 mg 207 mg
Fibre 14.9 g 3.1 g

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Comments (2)

  • Avatar

    Shouldn't take that long if your chicken is chopped like it says?
    Posted on: 10 Nov 18

  • Avatar

    This will take a lot longer in the oven then it says. I think it should say to pan fry the chicken and veg before putting it in the oven as it took an hour and 15 mins to cook!
    Posted on: 28 Oct 18

Rating (1 ratings)