This super easy recipe for chicken fajita traybake is packed with flavour and tastes delicious. It’s one of those meals where you throw things together and let the oven do all the work.
Why you’ll love this recipe
- This chicken fajita traybake is super easy to make and who doesn’t love an easy recipe!
- Perfect for family and friends this is a real sharing meal that everyone will love.
- You can get creative here and add all sorts of bits and pieces to really make this recipe your own.
Chicken is a mainstay in our house. You can pull together a multitude of completely different meals all using this one simple and affordable source of protein.
I love cooking with chicken from my traditional Scottish cock-a-leekie soup to delicious Italian chicken cacciatore and lots more, in fact, I have a whole Chicken section on its blog just packed with tasty easy recipes.
Ingredients for Chicken Fajita Traybake
Chicken – I like to use chicken thighs for my chicken fajita traybake. Thighs have more flavour than breast meat and are of course cheaper better for your wallet.
Peppers – I use a mix of red, green, orange and yellow peppers in my fajita recipe, the more colourful the better. Just use whatever you have lurking in the fridge.
Onion – I like to use a red onion in this recipe as I like the flavour but use any onion you have to hand.
Tomatoes – I’m using fresh tomatoes, this is a great recipe for using up those tomatoes in the fruit bowl that are getting to the end of their career. You can use tinned tomatoes if that is all you have.
Rice – Basmati rice or long grain rice are what you want here. Avoid risotto rice or sticky rice, just basic basmati or long grain are just perfect.
Corn – I like to use those mini corn on the cobs or you can use frozen or canned sweet corn.
Beans – I’ve used a can of black beans in my fajita chicken. You can use kidney beans if thats what you have in the larder or a can of mixed beans would work really well.
Spices – garlic is a must as is a jallapino chilli and I use fajita spice mix (you can make your own Fajita Spice mix by blending smoked paprika, chilli powder, dried oregano, garlic, ground coriander and ground cumin)
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
First things first, slice up all your veggies. You want your peppers to be sliced in similar sizes so everything cooks at the same rate.
Quarter or half the tomatoes depending on their size and just slice up the onion and mince the garlic and chilli.
Place the peppers, onion and garlic and chilli on your oven tray along with the skinned chicken thighs and sprinkle over the fajita spic blend and mix thoroughly with a drizzle of olive oil.
Bake for approximately 30 minutes.
Now add the mini corn (or sweet corn kernels if you don’t have the mini corn), plus the drained beans and rice plus water and bake for a further 25 minutes.
Roughly shred the cooked chicken meat so it’s in bite sized pieces.
Cut up the corn tortillas into triangles and add these to the chicken fajita traybake and then sprinkle on your grated cheese.
Pop this back into the oven for just 10 minutes for the tortillas to crisp a little and the cheese to go all melty and gorgeous.
How to serve chicken fajita traybake
You can serve your traybake straight from the oven tray onto the table to save on the washing up. Or to be a wee bit for normal turn the traybake out into a shallow serving dish to take to the table to serve family style.
I like to add lime wedges to squeeze on to the chicken fajita and some plain yogurt too for a cooling and creamy addition. Some fresh chopped coriander is also a nice addition.
How many does this serve?
This recipe for chicken fajita traybake will serve up to 6 people or be a very hearty meal for 4.
Storage
Any extras of this will keep in the fridge in a covered box for a couple of days and be reheated before use. Make sure it is piping hot before serving.
You can also use leftovers cold as a wrap filling or in a sandwich for lunch next day.
Looking for more delicious and easy traybake recipes to try? Then check these out before you go;
Quick and easy roasted cauliflower traybake
Peach gammon and orzo traybake
Easy roast chicken traybake with chickpeas and lemon
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Chicken Fajita Traybake
Ingredients
- 8 chicken thighs skinned
- 1 red pepper sliced
- 1 green pepper sliced
- 1 orange pepper sliced
- 1 yellow pepper sliced
- 2 cloves garlic minced
- 1 red onion sliced
- 1 chilli minced
- 200 g tomatoes quartered
- 2 tbsp fajita seasoning mix
- 10 mini corn
- 1 avocado sliced
- 300 g basmati rice or long grain rice
- 400 g black beans canned
- 600 ml water boiling
- 4 tbsp cheddar cheese grated
- 4 corn tortillas cut into triangles
Instructions
- Preheat oven to 180C
- place the sliced peppers, onion, garlic and chilli on a baking tray with the chicken thighs and mix well with the fajita seasoning and a little olive oil
- Bake for 30 minutes then add the mini corn, rice with boiling water, drained black beans and bake for a further 25 minutes
- Shred the chicken and add the avocado slices, tortilla triangles and grated cheese and pop back into the oven for 10 minutes more
- Serve with lime wedges, some chopped fresh coriander and plain yogurt
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