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10-minute chicken fajita tray bake

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 10-minute chicken fajita tray bake

  • 04m prep
    •  
  • 06m cook
    • Need dinner in a flash? This spicy Mexican-inspired tray bake will be ready in under 10 minutes, just chuck it all on the pan and you're ready to roll.

    Allergens: Recipe may contain yeast, milk and lactose.

    9 Ingredients

    • 1 1/2 tbsp extra virgin olive oil
    • 600g Coles RSPCA Approved Chicken Breast Stir-fry
    • 40g packet spice mix for fajitas
    • 12 small white corn tortillas
    • 2 green shallots
    • 280g jar Coles Chargrilled Peppers, drained, coarsely chopped
    • 200g tub avocado dip
    • Crème fraîche, to serve
    • Fresh coriander sprigs, to serve

    6 Method Steps

    • Step 1
      Preheat grill on high. Drizzle half of the 1 tbs oil over a baking tray. Place the tray under the grill to heat.
    • Step 2
      While the oil on the tray is heating, place the chicken in a large bowl. Add the spice mix. Use your hands to toss until chicken is coated.
    • Step 3
      Once the oil is hot, arrange the chicken mixture in a single layer on the tray. Drizzle over the remaining 1/2 tbs oil. Return the tray to the grill and cook for 3 minutes.
    • Step 4
      Meanwhile, wrap the tortillas in foil and place under the grill with the chicken. Chop the shallots.
    • Step 5
      Add the peppers to the tray with the chicken and toss to combine. Return to the grill for 2 minutes or until the chicken is cooked through.
    • Step 6
      Serve the chicken grill bake with the warmed tortillas, avocado dip and crème fraîche, sprinkled with the shallot and coriander.


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