Sheet-pan chicken fajitas
Chicken, peppers and onions roasted on one tray with fajita spices, served in warm tortillas with salsa and yoghurt.
Fajitas without standing over a pan: the chicken, peppers and onions roast together on one tray while you set the table. Everyone builds their own with warm tortillas, salsa, a spoonful of yoghurt and some lettuce. Leftover filling makes a good lunch the next day, cold in a wrap or reheated until steaming hot. Use a large tray so everything roasts rather than steams.
- Meal
- Dinner
- Serves
- 4
- Time
- 35 min
- Access
- Free
Ingredients
- 4 chicken breasts, cut into strips
- 3 peppers, sliced
- 2 red onions, cut into wedges
- 2 tbsp fajita seasoning
- 1 tbsp oil
- 8 small wholemeal tortillas
- To serve: salsa, natural yoghurt, shredded lettuce, lime wedges
Method
- Heat the oven to 200°C (180°C fan).
- Toss the chicken, peppers and onions with the oil and seasoning on a large tray, in a single layer.
- Roast for 20 to 25 minutes, turning once, until the chicken is cooked through with no pink meat and the juices run clear.
- Warm the tortillas and serve with the toppings.
This is general nutrition information, not medical or dietetic advice. If you have a medical condition, allergies or specific dietary needs, speak to your GP or a registered dietitian.
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