Traybake Chicken Fajitas & Rice

📝 Ingredients

• 600 g chicken breast
• 3 peppers, red, yellow and green (about 170 g each)
• 2 red onions (about 125 g each)
• 2 tbsp olive oil
• 2 tsp smoked paprika + 2 tsp ground cumin
• 1 tsp dried oregano + ½ tsp garlic powder
• 280 g basmati rice
• 1 tin of sweetcorn (140 g drained)
• 250 g Greek yoghurt
• 2 limes
• 15 g fresh coriander
• Salt, black pepper

🍴 Utensils

• Large baking tray + baking paper
• Large mixing bowl
• Large saucepan + colander
• Chopping board and knife
• Fine grater
• 4 airtight containers and 4 small pots

📖 Steps

1. Preheat the oven to 220 °C (210 °C fan). Cut the chicken breasts into strips about 1 cm thick. Deseed the peppers and slice them into strips of the same width, then cut the red onions into thick half-moons.
2. In a large bowl, mix the olive oil, smoked paprika, cumin, oregano, garlic powder, the juice of one lime, 1 tsp salt and some pepper. Add the chicken, peppers and onions, then mix with your hands so that everything is well coated in the spices.
3. Spread everything out in a single layer on a large tray lined with baking paper, or on two trays if needed: if the pieces overlap, they steam instead of roasting. Roast for 20 min, stirring once halfway through.
4. Meanwhile, bring a large pan of salted water to the boil. Rinse the basmati rice in cold water, then simmer it for 10 to 12 min, according to the packet. Drain, return it to the pan and fluff it up with a fork.
5. Make the sauce: mix the Greek yoghurt with the zest and juice of the second lime, half the chopped coriander, a pinch of salt and some pepper. Taste and adjust: the sauce should be fresh and slightly tangy. Drain and rinse the sweetcorn.
6. Check the chicken is cooked: the meat should be white all the way through, with no trace of pink, and the peppers tender with a few lightly charred edges. If not, cook for another 3 to 5 min and check again.
7. Divide the rice and sweetcorn between 4 airtight containers, then add the chicken and roasted vegetables with their cooking juices. Sprinkle with the rest of the coriander. Pour the sauce into 4 separate small pots so it doesn't get hot when you reheat.
8. Leave the containers open to cool for no more than 30 min, then close them and put them straight in the fridge, for up to 4 days. When ready to eat, reheat for 2 to 3 min in the microwave with the lid ajar, until everything is piping hot, then add the cold sauce.