Protein Swap | 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:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Onion (or shallot)
- 2 Green peppers
- 1 Lime
- 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
7 g
Saturated Fat
2 g
Sodium
1000 mg
Total Carb
56 g
Sugars
10 g
Protein
53 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!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
