Chicken Fajita Tray Bake
Servings: 4
Chicken Fajita Tray Bake is a fast and easy weeknight dinner, filled with familiar Mexican/Tex-Mex flavours that the whole family will love.
Ingredients
- 500 g 1 lb boneless, skinless chicken breast or thighs, sliced about 1 cm (½ inch) thick
- 1 red capsicum bell pepper, finely sliced
- 1 yellow capsicum bell pepper, finely sliced
- 2 red onions cut into wedges
- 1 tsp freshly minced garlic
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp onion powder
- 1½ tsp sea salt flakes
- 2 tbsp honey
- 3 tbsp olive oil
TO SERVE
- 12 mini flour or corn tortillas warmed
- ½ cup 125 g sour cream
- Lime wedges
- 1 jalapeño finely sliced (optional)
- ¼ bunch fresh coriander cilantro, roughly chopped
Instructions
- Arrange the chicken and veggies on the tray – Preheat the oven to 220°C (425°F) (200°C/400°F fan).
- Add the sliced chicken, red and yellow capsicum, red onion, garlic, paprika, cumin, dried oregano, onion powder, salt, honey and olive oil to a large baking tray. Use your hands to toss everything together well so that the chicken and vegetables are evenly coated (see note 1).
- Bake – Bake for 18 minutes – tossing the chicken halfway through cooking time – or until the chicken is cooked through and browned.
- Serve – Serve with warmed tortillas, topped with sour cream, lime juice, sliced jalapeños (if using) and roughly chopped coriander.
Notes
Note 1 – Make sure the pan isn’t overcrowded – this prevents the chicken and vegetables from “steaming” instead of getting golden and seared. Use two baking trays if required (one on the top rack of the oven and one on the bottom rack, swapping halfway through cooking).
Make Ahead
These chicken fajitas are the perfect recipe to prep ahead of time! Arrange the uncooked marinated chicken and vegetables on a baking tray (follow step 2 of the recipe) and refrigerate, covered, for up to 48 hours or freeze for up to 2 months. Thaw completely in the fridge prior to cooking as per the recipe.Leftovers
Chicken fajitas reheat well, perfect for a quick dinner or lunch! Refrigerate in an airtight container for up to 2 days. Reheat and serve in wraps or with rice. Once cooked, the fajitas are not suitable to freeze.Scan for full recipe:
