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Mexican Recipes

Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad

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This Chipotle Chicken Fajita Traybake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Spicy

•New

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

2 unit(s)

British Chicken Breasts

1 sachet(s)

Mexican Style Spice Mix

15 grams

Honey

20 grams

Chipotle Paste

20 grams

Baby Leaf Mix

75 grams

Soured Cream

(Contains: Milk)

Nutritional information

Energy (kJ)2138 kJ

Energy (kcal)511 kcal

Fat12 g

of which saturates5.4 g

Carbohydrate59.9 g

of which sugars13.6 g

Dietary Fibre7.5 g

Protein45.5 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

Instructions

Get Prepped

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Roast the Potatoes

2

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Spice up the Chicken

3

Lay the chicken onto another large baking tray.

Drizzle with oil, sprinkle over the Mexican style spice mix, season with salt and pepper, then rub to coat.

Roast the chicken on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the Pepper

4

When the chicken has roasted for 10 mins, add the sliced pepper to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Return to the oven to roast for the remaining time, 15-20 mins.

Finishing Touches

5

When everything's ready, drizzle the honey over the chicken. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Add the roasted pepper to the potato tray, drizzle over the chipotle paste (add less if you prefer things milder), then toss to coat.

Serve Up

6

Slice the chicken widthways into 1cm thick slices, then share between your plates.

Serve the roasted veg and baby leaves alongside.

Spoon over the soured cream to finish.

Enjoy!

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