Mexican Chicken Traybake with Pepper Cream Cheese and New Potatoes
From the foundersAlexander Eriksson·Founder & CEO

A colourful, flavourful all-in-one traybake with juicy chicken breast, roasted pointed peppers, sweet tomatoes and a spiced cream cheese sauce.
Ingredients
2 servings
- 500 gChicken breast fillets
- 600 gNew potatoes
- 200 gRed pointed pepper
- 200 gRomantica vine tomatoes
- 150 gPlain cream cheese
- 20 gBregott® Normal Salted (butter and rapeseed oil spread)
- 1 tskGround cumin
- 1 tskSmoked paprika
- 0.5 tskOnion powder
- 0.5 tskChilli flakes
- 1 nypaSalt and black pepper
How to make it
- 1
Preheat the oven to 225°C.
- 2
Wash the potatoes and cut them into wedges. Cut the pointed peppers into smaller pieces. Spread everything out on a large baking tray.
- 3
Cut the chicken breast into bite-sized pieces and spread them over the tray with the vegetables. Add the vine tomatoes too.
- 4
Melt the Bregott and drizzle it over the tray. Season generously with cumin, smoked paprika, onion powder, chilli flakes, salt and pepper. Toss everything together well.
- 5
Roast in the middle of the oven for about 15 minutes.
- 6
Take out the tray, dot the cream cheese evenly over the chicken and vegetables, and return to the oven for a further 8-10 minutes until the chicken is cooked through and the cheese has melted into a creamy sauce.
- 7
Sprinkle with flaky salt before serving.
Kitchen tips
- If you like more heat, finely chop a fresh jalapeño and scatter it over before the tray goes into the oven.
- Let the chicken rest on the tray for a minute after taking it out so it stays juicy.
AI-generated content. Always verify ingredients and allergen information yourself.
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