10-Minute Chicken Fajita Tray Bake

Prep Time
Cook Time
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"From our weekday newspaper The West Australian."

Original recipe yields 4-6 servings


  • 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.


Daily Inspiration

Very tasty chicken fajitas. I opted to use boneless, skinless chicken thighs vs. breasts and I pre-cooked the onion/peppers a bit to soften them. I combined both the chicken strips and peppers/onions on the baking tray together. The outcome was flavorful and we served them with avocados, avocado dressing, sour cream and queso fresco. Also, served some leftover taco flavored potatoes on the side.

(9 Apr 2021)