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NST kitchen · dinner

Smoky chicken fajita traybake

Smoky chicken, sweet peppers and onion, tucked into warm tortillas with cool yoghurt and a squeeze of lime.

Prep (est.)
15 min
Cook (est.)
30 min
Total (est.)
45 min
Base servings
2
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Serving illustration of two smoky chicken fajitas with roasted red and yellow peppers, red onion and plain yoghurt.
Serving illustration, not a photograph.Serving illustration, not a photographed cooking result. Portions and appearance are illustrative; actual results may vary.Original NST visual

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Ingredients

Original recipe: 2

One fixed batch makes 2 servings. Keep the listed quantities, pan and method unchanged. For more, repeat the full batch; for fewer, follow the recipe's storage guidance for unused portions.

Ingredients for 2 servings.

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You will need

  • Oven and large shallow roasting tray, about 35 × 25 cm
  • Two boards, knife, tongs, scales and measuring spoons
  • Clean food thermometer, oven gloves and heatproof surface
  • Small bowl and foil or other equipment required by the tortilla packet

Let's make it

The method

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0 of 5 steps marked

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  1. Step 1. Heat and prepare

    Heat the oven to 200°C fan / 220°C conventional. Prepare the peppers, onion and garlic on a clean board. In the small bowl mix the oil, paprika, cumin, oregano, garlic and optional salt. Reserve the lime juice and yoghurt separately for serving.

  2. Step 2. Fill the tray

    Cut the raw chicken on its separate board. Toss chicken and vegetables with the seasoning on the roasting tray, then spread in a shallow layer without overlapping the chicken strips. Wash hands and clean the raw-meat board and utensils. Do not reuse the seasoning bowl for serving without washing it.

  3. Step 3. Roast and check

    Roast for roughly 25–30 minutes, turning with tongs halfway through. The vegetables should soften and the chicken must be fully cooked: test the thickest strips with a clean probe for 75°C held for 30 seconds. Continue cooking if needed and clean the probe after use. Colour alone does not confirm doneness.

  4. Step 4. Warm the tortillas

    Towards the end of roasting, warm the tortillas by their packet method using clean equipment. Keep the yoghurt chilled until the tray is ready. If the chicken needs longer, leave the tortillas covered briefly rather than letting them dry out in the oven.

  5. Step 5. Build and serve

    Using clean tongs, divide the hot chicken and vegetables between four tortillas. Spoon over the yoghurt and divide the lime juice between them. Serve two tortillas per person promptly; the tray and filling will be very hot.

Make it work for you

Swaps & variations

  • Use 350 g boneless chicken thigh strips instead, keeping the same strip thickness and temperature endpoint; the cooking time may increase.
  • Use plain dairy-free yoghurt if preferred, checking its allergens. This does not make a chicken recipe vegetarian.

Recipe notes & sources

Sources support the points stated below; they are not evidence that NST has cooked or tested this recipe.

  • FSA cooking guidance

    Cooking endpoints, clean temperature probes and once-only reheating; not validation of these recipes, estimated times or flavours.

    Checked 2026-10-23
  • FSA chilling and defrosting guidance

    Prompt cooling, chilled leftovers and label-led storage; no shelf-life experiment has been conducted by NST.

    Checked 2026-10-23
  • FSA allergen advice for consumers

    Ingredient and precautionary-label checks, including the distinction between vegan and allergen-free; no product certified.

    Checked 2026-10-23

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