Nacho-topped chicken

Nacho-topped chicken

Nachos for dinner? You bet! This easy chicken traybake uses Co-op lightly salted tortilla chips for a twist on Mexican night

  • Feeds 4Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    2523kj 600kcal
  • Fat
    High 30%
  • Saturates
    High 34%
  • Sugar
    Low 6%
  • Salt
    Med 28%

% of adult’s reference intake | Carbohydrates per serving : 58g

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  • 520g pack Co-op British chicken thigh fillets
  • 200g Co-op Mexican mild salsa
  • 70g Co-op British mature lighter cheese, grated
  • 2 x 250g packs Co-op microwave long grain rice
  • 1 small Co-op avocado, finely diced
  • 1 tbsp chopped coriander
  • Zest and juice of 1 lime
  • 240g pack Co-op spring greens, carrot and babycorn medley
  • 80g Co-op lightly salted tortilla chips, gently crushed
  • 30g reduced fat soured cream


  1. Preheat the oven to 220°C/fan 200°C/gas 7
  2. Put the chicken thighs on a lightly greased baking tray and spread evenly with the salsa
  3. Cook in the oven for 15-20 mins
  4. Top the thighs with the grated cheese and bake for a further 10 mins, until melted and bubbling
  5. Meanwhile, cook the rice according to the pack instructions
  6. Once cooked, put it in a bowl and fold through the avocado, coriander, lime zest and juice
  7. Cook the veg medley according to the pack instructions, then stir it through the tray with the chicken
  8. Top with the tortilla chips and a drizzle of soured cream, and serve with the avocado rice on the side

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