Chicken Fajita Tray Bake

• servings: 4 servings
• active time: 10 minutes
• total time: 28 minutes

Ingredients

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

Directions

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

• Serving Size: one pan
• Calories: 1059
• Total Fat: 40.8 g
• Saturated Fat: 10.2 g
• Trans Fat: 0 g
• Cholesterol: 202.6 mg
• Sodium: 1976 mg
• Total Carbohydrate: 109.9 g
• Dietary Fiber: 13.9 g
• Total Sugars: 26.9 g
• Protein: 71.3 g