Chicken Fajita Tray Bake

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 28 minutes

Ingrédients

500 g (1 lb 2 oz) 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

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

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 for 18 minutes – tossing the chicken halfway through cooking time – or until the chicken is cooked through and browned.

Serve with warmed tortillas, topped with sour cream, lime juice, sliced jalapeños (if using) and roughly chopped coriander.

Nutrition

• Taille de Portion: one pan
• Calories: 1059
• Lipides Totaux: 40.8 g
• Lipides Saturés: 10.2 g
• Acides Gras Trans: 0 g
• Cholestérol: 202.6 mg
• Sodium: 1976 mg
• Glucides Totaux: 109.9 g
• Fibres Diététiques: 13.9 g
• Sucres Totaux: 26.9 g
• Protéines: 71.3 g