Meal prep has never been easier, thanks to Wazza, and this tray bake has your week sorted.

INGREDIENTS

  • 3 red capsicums
  • 1 large red onion, cut into wedges
  • 4 large tomatoes, quartered
  • 2 bunches coriander, stalks finely chopped, leaves reserved
  • 2 chipotle chillies in adobo sauce, seeds removed then finely chopped, plus 2 tbs adobo sauce
  • 4 garlic cloves, left whole, plus 2 extra cloves sliced
  • 150ml extra virgin olive oil
  • 2 tsp ground cumin
  • 6 chicken thigh cutlets, bone in, skin on
  • 2 small sweet potatoes, halved lengthways
  • 2 limes, 1 halved, the other sliced in to wedges, to serve
  • 400g can black beans, rinsed and drained
  • 9 tortillas
  • 1 cup (200g) brown rice, cooked to packet instructions
  • 1 jalapeño chilli, chopped
  • 2 tsp sweet smoked paprika
  • 1 large or 2 small avocado, to serve
  • Greek-style yoghurt, to serve
  • Hot-smoked salmon, to serve

CORN QUICKLE

  • 1 corn cob, kernels removed
  • 6 red radishes, very thinly sliced (we used a mandolin)
  • 2 jalapeño chillies, sliced (seeds removed, if desired)
  • 1 tsp caster sugar
  • 2 tsp salt
  • 1/2 cup (125ml) apple cider vinegar

METHOD

  • 1.
    Preheat oven to 200°C (fan-forced).
  • 2.
    For the corn quickle, combine all ingredients in a bowl. Set aside to pickle.
  • 3.
    Using your hands, tear capsicums into 3cm-pieces, discarding the seeds and stalks, and place in a large roasting pan. Separate the layers of the onion wedges into petals and add to the pan with the tomatoes, coriander stalks and finely chopped chipotle chillies. Drizzle with 2 tbs oil, season with salt, and toss until coated. Add the whole garlic cloves to the roasting pan.
  • 4.
    Place 2 tbs oil with the adobo sauce and cumin in a small bowl, season, and mix to combine. Place the chicken (skin side up) and the sweet potato (cut side up) in the roasting pan, resting above the vegetables. Brush adobo mixture over the chicken and sweet potato. Add the halved lime to the roasting pan. Roast for 35-40 minutes until the chicken is golden and cooked through and sweet potato is tender.
  • 5.
    Meanwhile, cut three tortillas into irregular shapes and place on a baking tray lined with baking paper. Brush with 1 tbs oil and roast under the roasting pan for the final 5 minutes of cooking. Store cooked tortilla chips in an airtight container until needed.
  • 6.
    To make the green rice for the burrito bowl, heat the remaining 50ml oil in a frypan over medium-high heat. Add the spring onion and cook for 3-4 minutes until it starts to catch in the pan, then add the jalapeño and sliced garlic. Cook for a further 30 seconds, then add the paprika and cooked rice and stir to combine. Cook for 2 minutes, then remove from heat, season with salt and set aside.
  • 7.
    Remove the chicken from the roasting pan and set aside to rest for 10 minutes before slicing. Remove sweet potato from the pan and slice into pieces. Set aside.
  • 8.
    Remove the whole cloves of roasted garlic from the tray, squeeze from their skins and mash. Add back to the roasting tray with the rinsed black beans, and squeeze over the roasted lime halves. Stir to combine.
  • 9.
    If not eating these meals straight away, store each component in separate airtight containers in the fridge. Reheat before eating.
  • 10.
    Chipotle chicken tacos with roasted salsa and corn quickle: Divide half of the sliced chicken among the remaining tortillas. Top with a few slices of avocado, a spoon of yoghurt, a quarter of the reserved coriander leaves, a few spoons of roasted capsicum salsa and some corn quickle. Serve with fresh lime wedges.
  • 11.
    Chipotle chicken burrito bowl with fragrant brown rice: Divide the remaining chicken, green rice and a quarter of the reserved coriander leaves between serving bowls. Top with a few spoons of roasted capsicum salsa, some corn quickle and sliced avocado. Drizzle with cooking liquid from the roasted capsicum salsa, to serve.
  • 12.
    Chipotle sweet potato salad with corn quickle, coriander and hot smoked salmon: Spread a generous spoon of Greek yoghurt onto a serving plate and top with remaining roasted capsicum salsa, sliced sweet potato, sliced avocado and corn quickle. Flake over the salmon, scatter with remaining coriander leaves and top with crispy tortilla chips. Drizzle with cooking liquid from the roasted capsicum salsa, to serve. Serve with fresh lime wedges.