Chicken Fajita Traybake
with Black Beans & Green Peppers
Cooking time
25 minutes
Servings
2/4
Calories
520 /serving
The sound of fajitas sizzling is guaranteed to get your mouth watering in no time. And Mexican-spiced chicken and black beans are guaranteed to give you the protein fix you need. Even better: it all happens on one sheet pan, for easy cleanup.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Lime
- 2 Green peppers
- 1 Onion (or shallot)
- 398ml Black beans (canned)
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
9 g
Saturated Fat
3 g
Sodium
1080 mg
Total Carb
56 g
Sugars
10 g
Protein
48 g
Fibre
20 g
Preparation
Start the sheet pan
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ½ the spices and S&P.
- Arrange on a lined sheet pan and roast, 8 min., until partially cooked.
Mise en place
- Meanwhile, peel and cut the onion into ¼ inch wedges.
- Halve, core and cut the green peppers lengthwise into ½ inch pieces.
- Halve the lime; juice ½ and cut the remaining ½ into wedges.
- Drain and rinse the black beans.
Continue the sheet pan
- In a large bowl, combine the green peppers, onion, lime juice, ½ the remaining spices, a drizzle of oil and S&P.
- When the chicken is partially cooked, flip and add the vegetables.
- Roast, 12 to 14 min., until the chicken* is cooked through and the vegetables are crisp-tender.
- Reserve the bowl.
Finish the sheet pan
- In the same bowl, combine the black beans, remaining spices, a drizzle of oil and S&P.
- When the vegetables are crisp-tender, add the black beans and roast, 2 to 3 min., until warmed through.
Plate your dish
- Divide the sheet pan between your plates.
- Garnish with the lime wedges. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
