Quick Mexican chicken breast fillet

Ingredients for 2 servings:

• 2 chicken breast fillets, approx. 400 g
• 1 large onion(s)
• 1 large bell pepper(s), orange or red
• 140 g corn
• 1 tbsp, heaped spice mix (taco seasoning), homemade*
• 250 ml Texicana Salsa
• 120 g cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Preheat the oven to 200°C (top/bottom heat). Prepare a baking dish. Peel the onion and slice into half rings. Wash the bell peppers, deseed them, and cut them into halved strips. Drain the corn. Place everything in the baking dish and mix with the taco seasoning. If you don’t have homemade seasoning, use more if necessary (it’s usually not as spicy as homemade). Wash the chicken breast fillet and cut it into strips. Spread it over the vegetables. Spread the sauce (you can also make your own) evenly over the top. If you want a lot of sauce, you can use more. Place the baking dish in the preheated oven on the middle rack for about 15 minutes. Then spread the cheese over the top and bake for another 15 minutes. This goes best with baguette and salad, but you can also use rice. * I used the taco seasoning mix https://www.chefkoch.de/rezepte/2503051392998100/Mexikanische-Taco-Gewuerzmischung.html from downhillcat.