Chipotle Chicken Fajita Traybake
with Soured Cream and Baby Leaf Salad
This Chipotle Chicken Fajita Traybake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
450 grams
Potatoes
1 unit(s)
Bell Pepper
(May contain 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
Utensils
Instructions
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.
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.
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.
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.
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.
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!
