Chicken fajita traybake
Chicken, onions and peppers mixed with a fajita spice mix and baked together in one tray for hands free healthy dinner.
Photo credit – Chris Terry
CHICKEN FAJITA TRAYBAKE
This satisfying, spicy chicken fajita traybake is so easy to make with the traybake method. Simply chuck in all of the ingredients and then it’s hands off until they are ready! Serve in wraps or with rice and black beans.
As a top 10 blog favourite, you can also find this flaming fajita traybake recipe in my first cookery book The Slimming Foodie.
Chicken fajitas are a staple in my household- I never get tired of them! They are often a Saturday night dinner for us, but equally I don’t like a meal that involves me standing over a pan on a Saturday night (I’d rather be sitting in front of the fire drinking a glass of wine!). That’s why I tried these as a traybake (or sheet pan) style meal- you can prep it all, pop it in the oven and go and sit down while it cooks, what’s not to love?!
HOMEMADE FAJITA SPICE MIX
I make up my own fajita seasoning mix because many of the ready made ones have sugar added, which, in my opinion, is completely unnecessary! This homemade one is JUST as delicious and perfect for this chicken fajita tray bake recipe. It’s a combination of 7 herbs and spices, which you might think is a bit faffy, but it only takes 5 minutes to pull together, and while you are at it you can just make a big batch so it’s ready to go whenever you need it! I usually make enough for about 4 meals, and store it in a jam jar.
RECIPE TO BATCH MAKE THE FAJITA SPICE MIX
If you would like to make a batch of the fajita spice mix here’s what you need:
(To make approximately enough for 4 meals (for 4 people)
2 tablespoons chilli powder
2 tablespoons smoked paprika
2 tablespoons ground cumin
2 tablespoons dried oregano
2 tablespoons garlic granules
2 tablespoons onion granules
1 tablespoon salt
Simply combine all of the ingredients and store in a jam jar or other airtight container
HOW CAN I MAKE THIS VEGETARIAN
You can make this chicken fajita tray bake vegetarian by replacing the chicken with butternut squash or sweet potato. You can bulk it out by stirring in some drained canned beans, such as balck bean or pinto beans, 5 minutes before the end of the cooking time.
You can serve this however you fancy, with wraps, lettuce, salsa, refried beans, black beans, jalapenos, cheese… I’ve got recipes for all of these, or you can buy them if you don’t have the time to make from scratch.
Fancy making your own refried beans? Here’s my refried beans recipe!
This slow-cooker salsa also goes brilliantly.
Do you fancy turning the fajita chicken into a full-on Mexican bake? Then have a look at these ideas:
WHAT TO SERVE ALONGSIDE CHILLI MAC ‘ N ‘ CHEESE
- Simple side salad- I always like rocket leaves with this as they are quite hardy
- Thinly sliced red and yellow peppers- that fresh cruch is a great complement to this
- Grated/julienned carrot
- Zucchimole- a low fat alternative to guacamole- find the recipe in p.208 of The Slimming Foodie cookbook
- Simple ribbons of raw courgette dressed with some fresh lime juice and a pinch of salt
WHERE CAN I GET MORE RECIPES LIKE THIS?
This recipe is one of the ten most popular recipes on The Slimming Foodie blog, so it made it into my first cookbook, The Slimming Foodie!
A Sunday Times Bestseller, you can find my cookbook in many independent bookshops, some larger branches of Sainsburys, and online at many retailers (find out where here).