Chipotle Chicken Traybake

• Chicken breast(700 g)
• Potato(4)
• Bell pepper(2)
• Red Onion(1)
• Corn(250 g)
• Chipotle in Adobo(2 tbsp)
• Olive oil(3 tbsp)
• Lime(1)
• Garlic(3 cloves)
• Smoked paprika(2 tsp)
• Cumin(2 tsp)
• Dried Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Coriander(15 g)
• Sour cream(120 ml)optional

Method

1. 1

   Heat the oven to 220°C. Cut the {Chicken breast} into bite-size pieces. Cut the {Potato} into small wedges, slice the {Bell pepper}, and cut the {Red Onion} into thick slices. Finely grate or mince the {Garlic}.

   ~15 min

2. 2

   In a large baking tray, mix the {Chipotle in Adobo}, {Olive oil}, {Garlic}, {Smoked paprika}, {Cumin}, {Oregano}, {Salt}, and {Black pepper}. Add the {Chicken breast}, {Potato}, {Bell pepper}, {Red Onion}, and {Corn}, then toss well until everything is evenly coated.

3. 3

   Roast for 25 minutes, stirring once halfway, until the {Potato} are tender and the {Chicken breast} is cooked through with golden edges.

   ~25 min

4. 4

   Squeeze over the {Lime} and scatter over the {Fresh cilantro}.

5. 5

   Serve the traybake with spoonfuls of {Sour cream} on top or at the side.