Chicken Fajita Traybake
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A quick, easy chicken fajita traybake made with tender chicken, roasted peppers and bold spices. Perfect for an easy weeknight dinner, meal prep or family-style sharing.
5 mins
25 mins
30 mins
| 4 | Chicken breast | |
| 1 | Red bell pepper | |
| 1 | Yellow bell pepper | |
| 1 | Large red onion | |
| 400 ml | Tinned chopped tomatoes | |
| 4 tbsp | Tomato purée | |
| 3 | Garlic cloves | |
| 3 tsp | Smoked paprika | |
| 3 tsp | Ground cumin powder | |
| 1 tsp | Chilli powder | |
| 1 tsp | Paprika powder | |
| To taste | Salt and ground pepper | |
| 1 tbsp | Olive oil | |
| 1/2 tsp | Sugar |
Preheat the oven to 180°C. Slice the peppers, onion and crush the garlic. Place them on a large baking tray.
Place the chicken breasts on the tray. Drizzle with olive oil and sprinkle over the smoked paprika, ground cumin, paprika, salt and pepper. Rub the seasoning evenly over the chicken.
In a bowl, mix the tomato purée, chopped tomatoes, sugar, stock cube and water until well combined.
Pour the sauce evenly over the chicken and peppers, spreading it so the chicken is mostly covered.
Bake in the oven for 25–30 minutes, or until the chicken is fully cooked and the peppers are tender. Slice the chicken and serve with rice, wraps, salad or roasted potatoes.
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