The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-style Spiced Chicken, Fries & Baked Beans
A real crowd-pleaser. Crisp up British chicken breasts with Mexican spice mix, and bake till tender and bursting with flavour. Plate up with potato and carrot fries. On the side? A quick, homemade version of tomatoey baked beans. Tuck in, everyone!
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 200g passata (tomatoes, salt, citric acid)
- 2 carrot
- 110g baby tomatoes
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 3 large potatoes
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 230g cannellini beans (cannellini beans, water, salt)
- 1 onion
- 80g baby spinach
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 4 tbsp cornflour
- 4 British Free Range chicken breasts
Nutritional Information
Calories: 585
Protein: 51g
Carbs: 62g
Fat: 14g
Mexican-style Spiced Chicken, Fries & Baked Beans
A real crowd-pleaser. Crisp up British chicken breasts with Mexican spice mix, and bake till tender and bursting with flavour. Plate up with potato and carrot fries. On the side? A quick, homemade version of tomatoey baked beans. Tuck in, everyone!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a peeler, an ovenproof dish, a large mixing bowl, a large frying pan, a jug & a sieve
Make the fries
- Cut the carrots and potatoes into thin fries (peel optional)
- Place onto the large lined baking tray and toss with 2 tsp oil, a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden, turning halfway
Coat the chicken
- In the large mixing bowl, combine the spice mix with the cornflour
- Transfer 2 tsp spiced cornflour to the jug and set aside
- Add the chicken to the mixing bowl, season with salt and pepper, then toss to coat evenly
- Add 2 tbsp cold water to the spiced cornflour in the jug, then top up with 100ml hot water and add stock powder. Stir to dissolve
Get sizzlin'
- Heat the large frying pan with 4 tsp oil on high heat. Once hot, add the chicken and cook for 4 mins, per side, until golden
- Transfer to the ovenproof dish and bake for 14 mins, until cooked through
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, leave the chicken to rest
Make the baked beans
- Finely dice the onion. Halve the tomatoes
- Drain and rinse the beans
- Reheat the frying pan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 3-4 mins, stirring occasionally, until softened
- Add the cornflour mixture, beans, tomatoes, passata and vinegar. Simmer for 5-10 mins, until thickened. Rinse the spinach, then stir into the beans for the final 1 min, until wilted
Plate up
- Thinly slice the chicken breasts against the grain
- Serve the chicken with the fries and baked beans on the side
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