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Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add your chicken and peppers to a lined baking tray, add on the fajita seasoning, season with salt and pepper and spray generously with cooking spray. Mix well then bake at 180c fan for 25 to 30 minutes until fully cooked through and the peppers are tender.
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For
4
M
I
500
g
Chicken mini fillets
150
g
Frozen sliced peppers, can of course sub for fresh but they won’t go as jammy
150
g
Small pasta, dry weight, cooked and cooled
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Cook along with all of our recipes
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Per Serving
Calories
558kcal
Protein
37.1g
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Cook along with all of our recipes
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Just keep some dressing to the side to drizzle over when you’re ready to eat it, if you’re prepping ahead.
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J
Julie B
18 days ago
What pasta do you use? I cannot wait to try this!
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K
Kaileigh M
21 days ago
What would you sub the sour cream for if you can't have dairy?
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Jess
21 days ago
Hey lovely! So I'd sub it for a dairy free yoghurt, then add in some dried chives and dried garlic granules xx
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K
Kaileigh M
20 days ago
Would you make it 300g vegan yoghurt plus the chives and garlic granules?
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Jess
18 days ago
So I'd go slightly less on the yoghurt, probably 200g, and actually a little vegan mayo in there too would soften it a tad xx
Like
Reply
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Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add your chicken and peppers to a lined baking tray, add on the fajita seasoning, season with salt and pepper and spray generously with cooking spray. Mix well then bake at 180c fan for 25 to 30 minutes until fully cooked through and the peppers are tender.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
500
g
Chicken mini fillets
150
g
Frozen sliced peppers, can of course sub for fresh but they won’t go as jammy
150
g
Small pasta, dry weight, cooked and cooled
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
558kcal
Protein
37.1g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Just keep some dressing to the side to drizzle over when you’re ready to eat it, if you’re prepping ahead.
Only visible to you
Made it?
Cancel
J
Julie B
18 days ago
What pasta do you use? I cannot wait to try this!
Like
Reply
Cancel
K
Kaileigh M
21 days ago
What would you sub the sour cream for if you can't have dairy?
Like
Reply
Cancel
Jess
21 days ago
Hey lovely! So I'd sub it for a dairy free yoghurt, then add in some dried chives and dried garlic granules xx
Like
Reply
Cancel
K
Kaileigh M
20 days ago
Would you make it 300g vegan yoghurt plus the chives and garlic granules?
Like
Reply
Cancel
Jess
18 days ago
So I'd go slightly less on the yoghurt, probably 200g, and actually a little vegan mayo in there too would soften it a tad xx
Like
Reply
Cancel
