Weekly Meal Plan – Spring Week 2, 2021
Turmeric Cauliflower Salad / Chicken Fajita’s / Beef Stroganoff / Herb Crusted Fish
Chicken Fajita Traybake
Ingredients
- 500 g chicken tenderloins
- 4 tortillas
- 2 red capsicum - julienned
- 2 yellow capsicum - julienned
- 1 zucchini - julienned
- 1 red onion - sliced finely
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp chilli powder
- 1 avocado - diced
- 2 tomatoes - diced
- 2 tbsp coriander
- 1 lime
Instructions
- Preheat oven to 200C
- On a large baking tray, place capsicum, zucchini, onion, chicken, spices and olive oil. Season and toss to combine. Pop in oven for 20 minutes.
- In a small bowl, combine tomatoes, avocado, coriander, the juice of half a lime and a good pinch of salt.
- Warm tortillas, wrapped in foil in the oven for the last 5 minutes. Remove fajita mix from oven. Squeeze over lime juice.
- Serve on a large tray with fajita mix, salsa, tortillas and any extra bits you may like (mexican sauces or jalapenos).
