Traybake Chicken Fajita Bowl
A healthy take on your typical family fajita recipe. The joy about my version is the chicken can be cooked in one roasting tray so it’s much less faff. I also think the chicken dries out less cooked this way too. Great one for the family and also ideal for leftovers.
Preheat the oven to 200C fan/220C. Slice four chicken breasts into strips and add to a roasting tray. Add 1 tbsp vegetable, 1 finely sliced onion, a finely sliced red and yellow pepper and a packet of fajita seasoning mix (or you can make your own by mixing 1 tbsp cumin, 1/2 tbsp ground coriander, 1 tbsp smoked paprika, 1/2 tsp chilli powder, 1/2 tbsp garlic granules and 1/2 tbsp dried oregano - this might make extra spice mix then you need depending on the size of your chicken and veg, but you need roughly 3 tbsps for the recipe). Mix everything really well with your hands so everything is well coated then spread everything evenly in one layer on the tray. If you need to split it over two trays you can.
Roast at the top of the oven for 30-35 minutes, turning halfway through, until the chicken is cooked, and everything is slightly charred.
Meanwhile for the guacamole, mash two ripe avocados in a bowl with the zest and juice of two limes, a finely chopped red chilli, half a finely chopped red onion and a large handful of chopped coriander. Give it a season and taste and set aside. This can also be done in the food processor.
For the tomato salsa, add 250g chopped deseeded tomatoes to a bowl with the juice of a lime, the other half of the finely chopped red onion, a handful of coriander leaves, a drained can of black beans or kidney beans and 1/4 tsp of sugar. Season well and taste.
Heat the tortilla wraps according to the packet instructions and serve the chicken with a little grated cheddar cheese, some finely sliced spring onions, coriander, extra lime, a dollop of sour cream and the salsa and guacamole on the side.