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This came about from a desire for a hot healthy salad in the winter – then I added sour cream and cheese. 🤷‍♀️

You can make this a veggie/vegan dish easily.


Bag of baby potatoes

Can of kidney beans

2 cooked chicken breasts

Bowl of broccoli

Bowl of brussel sprouts

Peppers & Onions

4 garlic cloves (its good for you!)


Sour cream

Shredded Mozzarella

Chicken stock ladle full (I poached chicken in stock)

Fajita spice – 2 tsp

Hot sauce to taste

1 tbsn of olive oil


Boil potatoes, broccoli, sprouts in same pot. However, add or remove as required for each vegetable cooking time.

Fry peppers, onions, garlic with olive oil and spices. Once cooked add to large bowl and add beans and chicken.

Slice/cube potatoes into bottom of baking dish. Ladle over some chicken stock. Spoon some sour cream over the potatoes in small dollops. Then spread the mix of ingredients from the bowl on top. Add smallish salsa and sour cream dollops over top of mix. Spread cheese on top. Bake in oven for about 30 mins at 180 degrees celsius until cheese is golden. Arriba Arriba!