Chicken, corn and black bean bake

Ingredients

Amounts cover the whole recipe. One US cup is a 240 ml measuring volume, one tablespoon 15 ml and one teaspoon 5 ml. Can weights are before draining; metric conversions from the original are rounded.

Method

1. Heat the oven to 175°C (350°F), conventional heat. Lightly grease a roughly 33 × 23 cm (13 × 9 inch) baking dish. Keep utensils used for raw chicken separate from ready-to-eat foods.
2. Arrange the sliced chicken in a single layer. Sprinkle with the salt and 1 tablespoon of mild chili seasoning. Use an American-style seasoning blend: pure hot chili powder is much more concentrated.
3. In a bowl, combine the beans, corn, mayonnaise, lime juice and remaining tablespoon of seasoning.
4. Spread this mixture evenly over the chicken and scatter the Parmesan over the top.
5. Bake uncovered for about 18–23 minutes. Check the thickest part of the chicken with a food thermometer: it must reach at least 74°C (165°F). Cook longer if needed.
6. Divide into four servings. Add cilantro or finely sliced spring onions if you like.

Serving and variations

You can also use one drained 425 g can of corn instead of frozen corn. Feta, queso fresco or cotija can replace Parmesan. One serving is a quarter of the dish; adjust what you serve according to your appetite and other meals.

Meal prep and storage

Pack the cooked bake into individual containers. Keep fresh herbs separate until serving. Freeze portions for later in the week and move the container you need to the fridge the evening before.

Cool cooked food quickly in shallow containers and refrigerate within 1–2 hours. Keep at 5°C or below and use within 48 hours. Freeze later portions on cooking day after cooling. Thaw in the fridge and eat within 24 hours. Reheat only once, until steaming hot throughout, and keep chilled during transport.