This all-in-one pot meal is deliciously crunchy with the genius addition of corn chips
2 x 300g chicken breast fillets, trimmed
40g sachet fajita spice mix
1 tblsp vegetable oil
410g can tomato puree
425g can Mexican-style beans (See Tip)
100g corn chips, coarsely crushed
1 cup grated Tasty cheese
1 large ripe avocado, mashed
1 tblsp lime juice
½ x 250g punnet cherry tomatoes, quartered
¹∕³ cup coarsely chopped fresh coriander
Cut each chicken breast horizontally in half through the side to give two thin pieces. Toss in the spice mix.
Heat oil in a large, oven-proof, non-stick frying pan (30cm in diameter) over a medium heat. Add the chicken. Cook for about 2 to 3 minutes on each side, or until golden brown. Remove. Wipe the pan clean.
Add puree and undrained beans to pan. Bring to a boil. Return chicken to pan. Simmer for about 2 to 3 minutes, or until chicken is hot. Remove pan from heat.
Sprinkle over combined chips and cheese. Transfer pan to a very hot oven (220C).
Cook for 8 minutes, or until topping is golden brown. Remove.
Combine avocado and juice in a bowl. Dollop over topping. Sprinkle with tomatoes and coriander