The Dinner Planner

Weekly Meal Plan – Spring Week 2, 2021

Turmeric Cauliflower Salad / Chicken Fajita’s / Beef Stroganoff / Herb Crusted Fish

Chicken Fajita Traybake

5 from 1 vote
Servings 4


  • 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


  • 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).

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