Monday: Chicken fajita traybake with pea 'guacamole'
1kg chicken thighs
500g sweet potatoes, scrubbed, trimmed and cut into wedges
1½ tbsp vegetable oil
2 small or 1 medium onion, sliced
3 mixed peppers, sliced
30g pack fajita seasoning
400g tin kidney beans, drained and rinsed
320g frozen peas
100g low-fat yogurt, plus extra to serve (optional)
1 lime, ½ juiced, ½ cut into wedges
1 red chilli, finely sliced
15g fresh coriander, leaves picked
1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the chicken thighs and sweet potato wedges into a large roasting tin (about 40 x 50cm) and drizzle over 1 tbsp oil. Toss to coat, then arrange the chicken thighs skin-side up. Roast for 15 mins.
2. Add the onions and peppers to the tin. Sprinkle over the fajita seasoning and remaining ½ tbsp oil, then toss to coat well. Arrange everything in an even layer if possible, or arrange the chicken thighs on top. Roast for 20 mins until the sweet potatoes and peppers are tender. Scatter the kidney beans around the chicken, give everything a stir and return to the oven for 5-10 mins until the beans are hot and the chicken is cooked through.
3. Meanwhile, blanch the peas in boiling water for 3 mins; drain, then transfer to a jug. Add half the lime juice and 2 tbsp yogurt. Blitz with a stick blender to make a chunky paste, then transfer to a small bowl. Put the remaining yogurt in a separate small bowl.
4. Squeeze the remaining lime juice over the traybake and serve with the pea ‘guacamole’, yogurt, lime wedges, chilli and coriander alongside so everyone can help themselves.