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Fajita Chicken Traybake

with Buttery Rice

Recipe Development TeamUpdated on November 03, 2025

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Calories

:

575 kcal

Protein

:

38g protein

Total

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Milk
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Echalion Shallot

240 grams

Diced British Chicken Breast

125 grams

Baby Plum Tomatoes

20 grams

Chipotle Paste

150 grams

Basmati Rice

10 grams

Unsalted Butter

(Contains: Milk)

10 grams

Chicken Stock Paste

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)2406 kJ

Energy (kcal)575 kcal

Fat15.3 g

of which saturates7.9 g

Carbohydrate69.2 g

of which sugars9.5 g

Dietary Fibre3.8 g

Protein38 g

Salt0.4 g

Potassium279.4 mg

Calcium12.6 mg

Iron0.5 mg

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

Instructions

1

Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve and peel the shallot, then chop each half into 4 pieces.

2

Put the shallot, pepper, diced chicken and whole tomatoes on a large baking tray. Drizzle with oil, season with salt and pepper and add the chipotle paste. Mix together to coat everything in the paste, then spread out in a single layer. Roast on the top shelf of your oven until everything is slightly charred and the chicken is cooked, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

3

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, butter and the chicken stock paste, cover with the lid and bring to the boil on medium-high heat.

4

Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

5

Once the chicken and veg is cooked, remove from your oven and stir everything together. TIP: It doesn't matter if you break down the tomatoes, it just adds to the sauciness!

6

Fluff up the rice with a fork and divide between bowls. Spoon the chicken mixture on top and finish with a dollop of soured cream. Enjoy!

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