Chicken & Bean Fajita Traybake Recipe

Introduction

This Chicken & Bean Fajita Traybake is a simple, flavorful dish perfect for busy weeknights. Combining tender chicken, colorful peppers, and hearty beans with a smoky spice blend, it’s easy to prepare and great for sharing.

Ingredients

• 1 red onion, sliced
• 3 mixed peppers, deseeded and sliced
• 3 chicken breast fillets, sliced into 1cm strips
• 2 x 400g cans haricot or cannellini beans, drained
• 2 tbsp tomato purée
• 3 tbsp vegetable oil
• 8 large tortillas
• Lime wedges, soured cream, salsa, and guacamole to serve
• 1 tsp garlic granules
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp chilli powder
• Salt and pepper, to taste
• 2 tbsp water

Instructions

1. Step 1: Preheat your oven to 200°C (180°C fan) or gas mark 6. In a small bowl, mix together the garlic granules, smoked paprika, ground cumin, dried oregano, chilli powder, salt, and pepper.
2. Step 2: In a large baking tray, combine the sliced onion, peppers, chicken strips, drained beans, tomato purée, vegetable oil, water, and the spice mix. Stir well to coat everything evenly.
3. Step 3: Spread the mixture out evenly in the tray and roast for 30 to 35 minutes, until the peppers are soft and the chicken is cooked through.
4. Step 4: During the last 5 minutes of cooking, wrap the tortillas in foil and place them on a shelf under the traybake to warm through.
5. Step 5: Serve the traybake in the center of the table with warmed tortillas, lime wedges, soured cream, salsa, and guacamole for everyone to assemble their own fajitas.

Tips & Variations

• Use chicken thighs instead of breasts for juicier results.
• Try adding sliced jalapeños or a dash of hot sauce for extra heat.
• Swap the haricot beans for black beans or kidney beans for a different texture.
• If you prefer, sprinkle some grated cheese over the traybake during the last 5 minutes of cooking.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave until piping hot. Tortillas are best warmed fresh but can be wrapped in foil and reheated alongside the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply omit the chicken and increase the beans or add other vegetables like courgettes or mushrooms for added substance.

Can I prepare this recipe in advance?

You can prepare the vegetables and spice mix ahead of time, but it’s best to assemble and bake just before serving to keep the textures fresh and prevent the tortillas from drying out.

Chicken & Bean Fajita Traybake Recipe

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★★★★★

4.5 from 61 reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: Serves 4
• Diet: Halal

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Description

A vibrant and easy chicken and bean fajita traybake, combining tender strips of seasoned chicken breast with mixed peppers, red onion, and beans, all roasted to perfection and served with warm tortillas and classic accompaniments like lime wedges, sour cream, salsa, and guacamole. This one-pan meal is perfect for a flavorful, fuss-free dinner.

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Ingredients

Scale 1x2x3x

Vegetables and Beans

• 1 red onion, sliced
• 3 mixed peppers, deseeded and sliced
• 2 x 400g cans haricot or cannellini beans, drained

Meat

• 3 Morrisons chicken breast fillets, sliced into 1cm strips

Spices and Seasonings

• 1 tsp garlic granules
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp chilli powder
• Salt and pepper, to taste

Other

• 2 tbsp tomato purée
• 3 tbsp vegetable oil
• 2 tbsp water
• 8 large tortillas
• Lime wedges, to serve
• Soured cream, to serve
• Salsa, to serve
• Guacamole, to serve

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Instructions

1. Prepare the oven and seasoning mix: Preheat your oven to 200°C (180°C fan)/gas mark 6. In a small bowl, combine garlic granules, smoked paprika, ground cumin, dried oregano, chilli powder, salt, and pepper to create the fajita seasoning blend.
2. Combine ingredients on the tray: In a large roasting tray, add sliced red onion, mixed peppers, chicken strips, drained haricot or cannellini beans, tomato purée, 2 tablespoons of water, the prepared seasoning mix, and 3 tablespoons of vegetable oil. Toss everything together thoroughly to evenly coat the ingredients with the seasoning.
3. Roast the fajita mixture: Spread the mixture out evenly in the tray and place it in the preheated oven. Roast for 30 to 35 minutes, stirring halfway if desired, until the peppers are soft and the chicken is fully cooked through with no pink inside.
4. Warm the tortillas: During the last 5 minutes of cooking, wrap the tortillas in foil and place them on a shelf in the oven beneath the traybake to warm through gently.
5. Serve and enjoy: Remove everything from the oven and transfer the fajita mixture to the center of the table. Serve with warm tortillas, lime wedges, and sides of soured cream, salsa, and guacamole for guests to assemble their own fajitas as they like.

Notes

• You can swap the haricot/cannellini beans for black beans if preferred for a different flavor.
• Adjust the chilli powder quantity to control the heat level.
• For a gluten-free option, use gluten-free tortillas.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven or microwave.
• Adding fresh coriander or chopped avocado on top can enhance the dish’s freshness.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-inspired

Keywords: chicken fajita, traybake, easy dinner, one-pan meal, Mexican, roasted peppers, beans, healthy chicken recipe