10-Minute Chicken Fajita Tray Bake
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Recipe: #36682
March 24, 2021
Categories: Dinner, Lunch, Poultry, Chicken, Mexican, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Broil, Boneless Pieces more
"From our weekday newspaper The West Australian."
Ingredients
Nutritional
- 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 1
Preheat grill/broiler on high.
Step 2
Drizzle half of the oil over a baking tray and place the tray under the grill/broiler to heat.
Step 3
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.
Step 4
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.
Step 5
Meanwhile, wrap the tortillas in foil and place under the grill/broiler with the chicken.
Step 6
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.
Step 7
Serve the chicken grill bake with the warmed tortillas, avocado dip and crème fraîche, sprinkled with the shallot and coriander.
Tips & Variations
No special items needed.
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