Chicken Fajita Traybake

• Chicken breast(600 g)
• Bell pepper(3)
• Onion(1)
• Olive oil(2 tbsp)
• Paprika(2 tsp)
• Cumin(2 tsp)
• Garlic powder(1 tsp)
• Onion powder(1 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lime(1)
• Greek yogurt(120 g)
• Coriander(10 g)optional
• Tortilla(8)

Method

1. 1

   Heat the oven to 220°C. Slice the {Chicken breast} into thin strips. Slice the {Bell pepper} and {Onion} into strips, then spread everything on a large tray.

   ~5 min

2. 2

   Drizzle over the {Olive oil}, then sprinkle with the {Paprika}, {Cumin}, {Garlic powder}, {Onion powder}, {Oregano}, {Chili flakes}, {Salt}, and {Black pepper}. Toss well on the tray until the chicken and vegetables are evenly coated.

   ~5 min

3. 3

   Roast for 18 minutes, tossing once halfway, until the {Chicken breast} is cooked through and the peppers and onion are tender with golden edges.

   ~18 min

4. 4

   While the tray bakes, stir the juice of the {Lime} into the {Greek yogurt}. Roughly chop the {Fresh cilantro}. Warm the {Tortilla} briefly in the oven for the last 2 minutes if you like.

   ~3 min

5. 5

   Pile the chicken fajita mix into the {Tortilla}, spoon over the lime yogurt, and scatter with {Fresh cilantro} to serve.

   ~2 min