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Chicken fajita traybake


Serves: 4
timePrep time: 30 mins
timeTotal time:
Chicken fajita traybake
Recipe photograph by Martin Poole

Chicken fajita traybake

We’ve made this family favourite even easier – just pop everything in the oven

Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
845Kcal
Fat
33gr
Saturates
10gr
Carbs
73gr
Sugars
17gr
Fibre
19gr
Protein
54gr
Salt
1.5gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 1 x 640g pack skinless chicken breast fillets
  • 2 red onions, cut into thin wedges
  • 3 mixed peppers, sliced
  • 2 tbsp vegetable oil
For the fajita spice mix (or see Tip)
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • ¼ - ½ tsp cayenne pepper
  • 1 tsp garlic granules
  • 1 tsp dried oregano
For the guacamole
  • 2 small ripe avocados
  • 2 limes, 1 juiced, 1 cut into wedges
  • 1 x 31g pack coriander, 2 tbsp chopped, the rest of the leaves picked
For the salsa
  • 1 x 180g pack cherry on the vine tomatoes, finely chopped
  • 1 tbsp chopped pickled or fresh jalapenos, plus extra to serve
To serve
  • 8-12 soft wholewheat or white tortillas
  • ½ x 150g pot soured cream
  • grated cheddar

Step by step

Get ahead
Make the guacamole and salsa a few hours before and chill, covered.
  1. Preheat the oven to 220°C, fan 200°C, gas 7. Mix the fajita spices together in a small bowl. Cut the chicken breasts into 2cm wide strips and put onto 1 or 2 roasting trays with the onion wedges and peppers – don’t overcrowd the tray. Drizzle over the oil, the spice mix and some salt and pepper. Toss everything together well.
  2. Roast at the top of the oven for 20-25 minutes until the chicken is cooked and the peppers and onions are soft.
  3. Meanwhile, for the guacamole, mash the avocado flesh with a fork and add half the lime juice, 1 tablespoon of chopped coriander and some salt and pepper. Mash again. For the salsa, mix the chopped cherry tomatoes in a separate bowl with the remaining lime juice, 1 tablespoon of chopped coriander and jalapenos. Season.
  4. Wrap the tortillas in foil and put in the oven under the traybake for the last 5 minutes to warm through. Alternatively, if you have a gas hob, gently flame each tortilla, holding with metal tongs, on each side until lightly toasted. Keep warm until ready to serve.
  5. Scatter the picked coriander leaves on the traybake and serve everything together with the soured cream and grated cheddar, in the middle of the table for everyone to tuck in.
    Tip
    Use a fajita seasoning mix if you prefer. The home- made spice mix keeps for up to 6 months if you want to make a bigger batch; it’s wonderful on crispy wedges.

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