6-ingredient Chicken Fajita Tray Bake
PREP 10 MIN•COOK 15 MIN
DF
EF
GF
NF
Number of servings
2
300g chicken tenderloins
1 red pepper deseeded & thickly sliced
1⁄2 red onion cut in thin wedges
1⁄2 spray olive oil
1 1⁄2 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli)
salt & pepper, to taste
1⁄2 avocado (medium, 240g)
2 wholegrain/wholemeal tortillas or wraps, large (70g ea) (or gluten free) warmed
Preheat oven to 220°C/fan-forced 200°C/gas 7 and line a large baking tray or dish with baking paper.
Scatter chicken and vegetables out in a single layer on prepared tray. Spray with oil, scatter over spice mix, season with salt and pepper and toss well. Bake for 15 minutes or until chicken is cooked through and vegetables are tender.
Meanwhile, mash the avocado in a small bowl and season with salt and pepper.
Warm the tortillas following packet instructions.
Serve chicken fajita mixture with avocado and warm tortillas.
Energy (kJ)
1878 kJ / 447 cals
Protein
41.3 g
Fat
14.1 g
Sat. Fat
4.9 g
Carbs
33 g
Sugar
5.1 g
Fiber
7.8 g
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