One Tray Chicken Fajitas
Recipe by Helen Tzouganatos
Ingredients:
6 skinless chicken thigh fillets, thinly sliced
3 capsicums (various colours), deseeded and thinly sliced
2 red onions, thickly sliced
3 tbsp extra virgin olive oil
3 tsp sea salt flakes
2 tsp ground cumin
2 tsp smoked paprika
Juice of ½ lime, plus lime wedges for serving
To Serve
1 pack gluten-free tortillas
Handful of coriander leaves
Grated cheese of your choice
Sliced avocado
Method:
Preheat the oven to 200°C (fan-forced) and line a large baking tray with baking paper.
Place the chicken, capsicum, onion, olive oil, salt, cumin, paprika and half of the lime juice on the prepared tray and combine with your hands. Spread the ingredients out in a single layer and bake for 30 minutes or until golden, tossing halfway through for even browning. Remove the tray from the oven and scatter over the coriander.
Warm tortillas in a dry frying pan over high heat. Fill the tortillas with the chicken fajita mixture, avocado, cheese, coriander and an extra squeeze of lime juice.
