These chicken fajitas cook on one baking tray. Chicken breasts are halved into thin fillets, rubbed with smoked paprika and cumin and roasted on a hot tray of peppers and onion, so in under 20 minutes you get charred edges and juicy chicken to slice at the table and wrap in warm tortillas.
Why this works
The tray heats up with the oven, so the peppers and onion start sizzling the moment they land and char at the edges instead of steaming. Spread out in one layer, everything roasts rather than stews.
Halved breasts make thin fillets that cook through in the time the peppers take. A 2 minute rest before slicing keeps the juices in the chicken instead of on the board.
Key ingredients
- Chicken breasts. Halved into thin fillets so they cook in the time the peppers take. Thighs work too.
- Peppers. One red and one green, for colour and a little bitterness against the sweet onion.
- Smoked paprika and cumin. The base of the spice rub. Smoked paprika gives a charred flavour even without a griddle.
- Lime. Squeezed over at the end, it sharpens the spices and cuts through the soured cream.
Amounts for 1 to 6 people are in the recipe card below, in grams or cups.
Method
- 01
Heat the oven and tray
Put a large baking tray in the oven and heat it to 220°C (200°C fan), gas 7.
- 02
Slice the onion and peppers
Halve the onion, stand each half on its cut face and push in the onion holder. Slice down through the gaps into thick strips, then slice the peppers into strips about the same width.
Onion Holder for Slicing - 03
Season the chicken
Lay each breast flat and slice it horizontally into two thin fillets. Mix the oil, paprika, cumin, chilli powder, garlic granules and a good pinch of salt in a large bowl, and turn the chicken in it until coated. Toss the peppers and onion in what's left in the bowl.
- 04
Roast
Take the hot tray out and spread the peppers and onion over it, then nestle the chicken among them in a single layer. Roast for 15 to 18 minutes, until the chicken is cooked through (75°C in the thickest part) and the peppers are soft and catching at the edges.
- 05
Warm the tortillas and slice the avocado
Wrap the tortillas in foil and put them in the oven for the last 5 minutes. Split the avocado with the slicer, lift out the stone and slice each half in its skin.
Avocado Slicer and Pit Remover, Pair - 06
Rest, slice and serve
Rest the chicken for 2 minutes, then slice it across into strips. Squeeze over half the lime, scatter with coriander and bring the tray to the table with the tortillas, avocado, soured cream and the rest of the lime in wedges.
What to serve it with
Let everyone build their own, with salsa and grated cheese if you like. For a taco night spread, make chilli lime prawn tacos too.
Storing and reheating
- Fridge
- Keep the chicken and vegetables covered for up to 2 days.
- Freezer
- Freeze the cooked filling for up to 1 month. The peppers soften, but it's fine in wraps.
- Reheat
- In a hot frying pan for 3 to 4 minutes, stirring, until piping hot. The microwave makes the chicken rubbery.
Questions
Yes. Boneless, skinless thighs roast in about the same time and stay juicy. Open them out flat so they cook evenly.
Cut into the thickest fillet: it should be white all the way through with clear juices, or 75°C on a thermometer.
Yes. Sear the seasoned fillets for 3 to 4 minutes a side in a hot pan, then fry the peppers and onion over a high heat in batches so they char rather than steam.
Slice the vegetables and mix the spices up to a day ahead and keep them covered in the fridge. Season the chicken once the oven is hot.
Recipe
One tray chicken fajitas in 30 minutes
Smoky spiced chicken roasted on one tray with peppers and onion, then sliced and wrapped with avocado and soured cream. By Hannah Ellis.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 2
Ingredients
Method
- 01Put a large baking tray in the oven and heat it to 220°C (200°C fan), gas 7.
- 02Halve the onion, stand each half on its cut face and push in the onion holder. Slice down through the gaps into thick strips, then slice the peppers into strips about the same width.
- 03Lay each breast flat and slice it horizontally into two thin fillets. Mix the oil, paprika, cumin, chilli powder, garlic granules and a good pinch of salt in a large bowl, and turn the chicken in it until coated. Toss the peppers and onion in what's left in the bowl.
- 04Take the hot tray out and spread the peppers and onion over it, then nestle the chicken among them in a single layer. Roast for 15 to 18 minutes, until the chicken is cooked through (75°C in the thickest part) and the peppers are soft and catching at the edges.
- 05Wrap the tortillas in foil and put them in the oven for the last 5 minutes. Split the avocado with the slicer, lift out the stone and slice each half in its skin.
- 06Rest the chicken for 2 minutes, then slice it across into strips. Squeeze over half the lime, scatter with coriander and bring the tray to the table with the tortillas, avocado, soured cream and the rest of the lime in wedges.
