Chicken fajitas

Chicken fajitas

By
From
Roasting Tray Magic
Serves
4
Cooking time
35 mins
Photographer
Faith Mason

There’s something universally appealing about a self-assembly meal. This version is the simplest of all – a whack-it-all-in-the-tray affair that barely constitutes cooking. And it’s really tasty.

Ingredients

Quantity Ingredient

For the chicken:

Quantity Ingredient
3 boneless and skinless chicken breasts, cut into thin strips
1 large red pepper, cut into thin strips
1 tablespoon smoked paprika
1 teaspoon ground cumin
2 teaspoons dried oregano
1 teaspoon cayenne pepper or chilli powder
1 lime, juiced
2 tablespoons olive oil

For the salsa:

Quantity Ingredient
1 bunch coriander
1 fat garlic clove, crushed
2 large ripe tomatoes
1/2 lime, juiced, plus extra to taste
3 tablespoons extra virgin olive oil
corn tortilla wraps, to serve

Optional toppings including:

Quantity Ingredient
grated cheddar cheese
guacamole
shredded lettuce
creme fraiche

Method

  1. Preheat the oven to 200°C and place a 30 x 20 x 5-cm roasting tray or dish inside to heat.
  2. Place all the chicken ingredients in a bowl and toss with your hands until everything is coated in a slick of spiced oil. Set aside for 5 minutes.
  3. Meanwhile, roughly chop the coriander leaves and tender stems and place in a bowl with the remaining salsa ingredients. Set aside.
  4. Tip the chicken into the hot roasting tray. Roast for 20 –25 minutes, shaking the tray occasionally, until the chicken is cooked through.
  5. Serve wrapped in tortillas with the tomato salsa and your choice of toppings.
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