Fajita chicken traybake
Serves 4 | prep 10 mins | total time
Fajita chicken traybake
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Serves 4 | prep 10 mins | total time
This speedy traybake is packed with fajita flavours, and is on the table in 30 minutes. You can make it veggie by replacing the chicken with diced sweet potato and butternut squash
Rate
Nutritional information (per serving)
Calories
425Kcal
Fat
13gr
Saturates
3gr
Carbs
47gr
Sugars
11gr
Fibre
12gr
Protein
31gr
Salt
1.3gr
Ingredients
- 1 pack fajita spice mix (about 30g) - check that your chosen fajita mix is gluten free, if required
- 2 tbsp vegetable oil
- 2 red onions, sliced
- 3 mixed peppers, deseeded and sliced
- 1 x 320g pack mini chicken fillets, cut into thirds
- 1 x 380g pack black beans, rinsed and drained
- 2 x 250g packs pre-cooked brown rice
- ½ x 300ml pot Be Good To Yourself soured cream
- 2 tbsp chopped coriander
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7, with a very large shallow roasting tin inside (if you don’t have a really large one, use 2 trays).
- In a large bowl, stir the spice mix into the oil, then toss the onions, peppers and chicken in to coat. Tip into the hot roasting tin (or divide between 2 trays – you want everything fairly well spread out so that they roast rather than steam). Roast in the oven for 10 minutes.
- Stir everything around and cook for another 5 minutes, then mix in the black beans and rice and return to the oven to heat through for 5 minutes.
- Serve with the soured cream drizzled over, scattered with chopped coriander.
-
Tip Make it veggie
Swap the chicken for a 300g pack of prepared butternut squash and sweet potato. Microwave according to pack instructions, then roast as directed.
Bulk it up
Make burritos by filling tortilla wraps with the traybake mixture.
