Stranger Foods

Fajita chicken traybake

Serves 4 30 mins

30 mins	Total
10 mins	Prep
20 mins	Cook

Gluten Free Mexican Recipe image

This speedy traybake is packed with fajita flavours, and is on the table in 30 minutes. You can make it veggie by replacing the chicken with diced sweet potato and butternut squash.

Ingredients

x0.5

Metric

Imperial

1 pack fajita spice mix, check that your chosen fajita mix is gluten free if required
2 tbsp vegetable oil
2 red onions, sliced
3 mixed peppers, deseeded and sliced
320 g pack mini chicken fillets, cut into thirds
1x 380 g pack black beans, rinsed and drained
1x 250 g pack pre-cooked brown rice
150 ml pot soured cream
2 tbsp chopped coriander

Instructions

°C

°F

Preheat the oven to 200°C, gas 7, with a very large shallow roasting tin inside (if you don’t have a really large one, use 2 trays).
In a large bowl, stir the spice mix into the oil, then toss the onions, peppers and chicken in to coat. Tip into the hot roasting tin (or divide between 2 trays – you want everything fairly well spread out so that they roast rather than steam). Roast in the oven for .
Stir everything around and cook for another , then mix in the black beans and rice and return to the oven to heat through for .
Serve with the soured cream drizzled over, scattered with chopped coriander.

Nutrition

kcal 425
fat 13 g
saturates 3 g
carbs 47 g
sugar 11 g
fibre 12 g
protein 31 g
salt 1.3 g

Fajita chicken traybake

Ingredients

Instructions

Nutrition

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