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Chicken fajita traybake with pea 'guacamole' recipe

Chicken fajita traybake with pea 'guacamole' recipe

3 ratings

Merge two classic family favourites with this chicken fajita traybake, super simple and ready in under an hour, this one will be a hit with the whole family. See method

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 732 calories / serving
  • Gluten-free

Ingredients

  • 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
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

    3060kj
    732kcal
    37%
  • Fat

    37g 53%
  • Saturates

    12g 58%
  • Sugars

    20g 22%
  • Salt

    2.2g 36%

of the reference intake
Carbohydrate 54.8g Protein 41.3g Fibre 17.2g

Method

  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.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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