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bowl of the chicken fajita traybake with oven tray behind

Chicken Fajita Traybake

Karon Grieve
This chicken fajita traybake is a one pan wonder, super tasty and easy to make, one all the family will love
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course main courses
Cuisine Mexican
Servings 6 people
Calories 906 kcal

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
Metric - US Customary

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

Video

Notes

This will keep in the fridge in a covered container for a few days, make sure you reheat till piping hot. It is also good served cold in a wrap or as a sandwich filling for lunch next day.

Nutrition

Calories: 906kcalCarbohydrates: 105gProtein: 45gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 158mgSodium: 230mgPotassium: 1558mgFiber: 16gSugar: 14gVitamin A: 3405IUVitamin C: 134mgCalcium: 162mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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