Food, Recipes

Not yo Chicken! (Nacho Chicken)

This is a really easy and scrummy meal with a Mexican twist. It’s definitely a favourite in the Colley household.

Just a pre-warning – If you look carefully at all my pics you may notice there’s a hair on them, just before you all start to worry about my health and safety standards, I can confirm it isn’t on the food it’s actually a minuscule one stuck in my phone camera lens. I can’t get it out (argh!) I need a new phone 🙂 Glad we cleared that up, now food!


Nacho Chicken

  • 3 Chicken Breast Fillets
  • 2 tbsp of Olive Oil
  • 1 Onion
  • 2 Cloves of Garlic
  • 2 Sliced Peppers (Any colour)
  • 1 Can of Tomato Soup (You could also use a jar of salsa, or a tin of chopped tomatoes dependent on your personal preference)
  • 1 Can of Red Kidney Beans
  • 1 tbsp Oregano
  • 1 tbsp Parsley
  • 1 tbsp Cajun Seasoning
  • Bag of Nachos (can be plain, cheese, cool, whatever you prefer)
  • Handful of Grated mozzarella cheese
  • Pinch of Salt
  • Pinch of Pepper

Avocado Salad

  • 1 Avocado
  • Pack of Mixed Leaves (I usually use rocket and lambs lettuce)
  • Handful of Cherry Tomatoes
  • Cucumber
  • Drizzle of Olive Oil
  • Pinch of Salt
  • Pinch of Pepper


Start by pre-heating the oven to 180c. Put the olive oil into a frying pan and sauté the onions and garlic until soft (being careful not to burn the garlic – I occasionally add a small amount of water (1 tsp) to prevent this from happening). Add the sliced peppers and cook for about 2 minutesAdd the chicken to the mix and cook for about 7 to 10 minutes to ensure the chicken is cooked through
After about 5 minutes of cooking the chicken, add the can of drained red kidney beansAdd the Cajun seasoning and oregano, and give the mix a good stir, then add the tomato soup (or Salsa, or chopped tomatoes, whichever you prefer) and simmer for a further 5 minutes. Season with salt and pepper to taste
Get a large oven-proof dish (you could always split it between two smaller ones if you have them) and put some of the chicken mix in the bottom, top it with nachos, repeat by adding more of the mix on top, followed by more nachos, repeat until all of the mix and nachos are gone (or if you’ve run out of space). On the final layer of nachos add the grated cheese evenly
 Whack it in the oven for about 10 minutes, or until the cheese is melted and the nachos are slightly browned. Remove it from the oven. Add the salad and a generous helping of the Nacho chicken. One delicious and simple meal complete. And remember if anyone tries to knick any off your plate, then you tell them That’s not yo chicken!

Bon appetit, Gem x


5 thoughts on “Not yo Chicken! (Nacho Chicken)”

  1. Yum! Looks like a combination of several dishes I do. We love a bit of Mexico on our plates in our house. I think I’d leave out the kidney beans, only bit I’m not crazy about. I love other types of beans but I can never see the point of kidney beans! Will probably do this tomorrow- thanks!


  2. Oh these look so good and even my kids would like them which is always a plus! I like the idea of baking it in the oven with the chips instead of just pouring a mixture over chips. Thanks for sharing your fab recipe with #momsterslink …I will be pinning it to my appetizer Pinterest board. 💌Trista

    Liked by 1 person

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