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–+ servings
Toki Birch

Sheet Pan Chicken Fajitas

One tray and you don't have to stand over a hob. That's a win for me.
Make a double or triple batch and freeze the cooked filling flat in freezer bags. It defrosts quickly on a night when you know that cooking is simply not going to happen.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 2
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • - 340g chicken breast
  • - 1 red pepper
  • - 1 yellow pepper
  • - 1 green pepper
  • - 1 white onion
  • - 1 to 2 tbsp olive oil
  • - 1 tsp smoked paprika
  • - 1/4 tsp cayenne pepper
  • - 1/2 tsp garlic powder
  • - 1/2 tsp chilli powder or to taste
  • - 1/4 tsp cumin
  • - Salt and pepper to taste
  • - 6 gluten-free corn tortillas
  • - Fresh coriander chopped, optional

Method
 

  1. Preheat the oven to 220°C.
  2. Slice the chicken, peppers and onion into thin strips and add to a mixing bowl.
  3. Add the oil and all the spices to the mixing bowl, then mix until everything is evenly coated.
  4. Spread over a large baking tray.
  5. Bake for 15 minutes, stir, then cook for another 10 minutes or until the chicken is cooked through.
  6. Spoon into tortillas and top with coriander, or cool completely and portion for later.

Notes

Why this works well on low energy days
- High protein
- Freezer friendly filling
- One tray
- Minimal washing up
- Ready in under 30 minutes
- Easy to turn into wraps, bowls or salads
Easy swaps
- Use a bag of frozen mixed peppers to save time like I do.
- When doubled or tripled, either use multiple baking trays or stir-fry the mixture to save time and washing up.
- Use chicken thighs or prawns if you prefer.
- Add mushrooms or shredded cabbage to increase the vegetables.
- Serve over rice, quinoa, pasta or potatoes.
- If using tortillas, freeze the filling without the tortillas.
- Add avocado, salsa or yoghurt after reheating if you want.