10-Minute Chicken Fajita Tray Bake
March 24, 2021
"From our weekday newspaper The West Australian."
- Serving Size: 1 (428.4 g)
- Calories 622.9
- Total Fat - 27.7 g
- Saturated Fat - 7.4 g
- Cholesterol - 394.3 mg
- Sodium - 1077.1 mg
- Total Carbohydrate - 52.1 g
- Dietary Fiber - 10.9 g
- Sugars - 4.3 g
- Protein - 44.8 g
- Calcium - 174.2 mg
- Iron - 8.1 mg
- Vitamin C - 28.7 mg
- Thiamin - 0.6 mg
Step by Step Method
Preheat grill/broiler on high.
Drizzle half of the oil over a baking tray and place the tray under the grill/broiler to heat.
While the oil on the tray is heating, place the chicken in a large bowl and add the spice mix and using your hands to toss until chicken is coated.
Once the oil is hot, arrange the chicken mixture in a single layer on the tray and drizzle over the remaining oil and then return the tray to the grill/broiler and cook for 3 minutes.
Meanwhile, wrap the tortillas in foil and place under the grill/broiler with the chicken.
Add the peppers to the tray with the chicken and toss to combine and then return to the grill for 2 minutes or until the chicken is cooked through.
Serve the chicken grill bake with the warmed tortillas, avocado dip and crème fraîche, sprinkled with the shallot and coriander.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use extra virgin olive oil for the best flavor.
- Choose small white corn tortillas for the best texture and flavor.
- Instead of extra virgin olive oil, use coconut oil. Coconut oil has a higher smoke point than olive oil, so it won't burn as quickly when cooking the chicken.
- Instead of crème fraîche, use yogurt. Yogurt is a healthier alternative to crème fraîche, as it is lower in fat and still provides a creamy texture to the dish.
Vegetarian Fajita Tray Bake Replace the chicken with 600 grams of your favourite vegetables such as mushrooms, peppers and onions. Cook for the same amount of time as the chicken, or until the vegetables are cooked through. Serve with the same accompaniments as the original recipe.
Mexican Street Corn Salad - A delicious and creamy side dish that pairs perfectly with the flavors of the Chicken Fajita Tray Bake. The sweetness of the corn combined with the creamy dressing and a hint of spice from the jalapeno make this a great accompaniment to the savory fajitas.
Grilled Zucchini and Summer Squash: Grilled zucchini and summer squash make a great accompaniment to the Chicken Fajita Tray Bake. The smoky flavor of the grilled vegetables pairs perfectly with the savory fajitas, and the sweetness of the squash adds a nice contrast. Plus, it's an easy and healthy side dish that will round out your meal.
Q: How do I ensure the chicken is cooked through?
A: Make sure to cook the chicken for at least 3 minutes on each side and use a meat thermometer to check that the internal temperature of the chicken is 165°F.
Q: What is the best way to store cooked chicken?
A: Store cooked chicken in an airtight container in the refrigerator for up to 4 days. If you plan to eat it later, place it in the freezer and consume within 4 months.
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Fajitas were first created in the 1930s by Mexican ranch hands who would cook their meat on a sizzling skillet and serve it with tortillas.
In the 1980s, the popularity of fajitas was boosted when the Texas-based restaurant chain, Ninfa's, began serving them as a signature dish.