Another Back to Basics one tray crowd pleaser! This recipe is great for lunch the next day and is sure to be a hit with the whole family, including fussy eaters.
400g (14oz) chicken thigh fillets, fat trimmed, sliced into 1 cm strips
3 red capsicum (pepper), sliced into thin strips
1 red onion, thinly sliced
1 packet (28g/1oz) fajita spice mix
8 x wholegrain tortillas
2 avocado, ripe, cut into 1 cm cubes
1 bunch coriander (cilantro), leaves
2 limes, juiced
How to cook One Pan Chicken Fajitas
Preheat oven to 220°C/430f.
In a bowl toss the chicken, capsicum and onion with spice, a pinch of salt and 1 Tbsp extra virgin olive oil; scatter over a lined baking tray and bake for 15-17 minutes or until golden. Warm tortillas in the oven for the last 5 minutes.
Meanwhile add avocado cubes, coriander (chopped), lime juice, 1 tsp of extra virgin olive oil and a pinch of salt in a bowl. Combine.
Serve chicken and vegetables in tortillas with avocado salsa.
This recipe is great for lunches the next day - so consider doubling the recipe.
You can swap the chicken for strips of rump steak if you like or use marinated tofu if you're vegetarian.
Add baby spinach or lettuce leaves if you have.
For fussy eaters, let them build their own fajitas. If cooking for kids, leave the salt out of the recipe and just add it to taste for the adults.