Chicken Fajita Tray Bake With Soured Cream & Tomato Salsa

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Peel and finely chop (or grate!) your garlic

Peel and slice your red onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into strips

Add your chicken breast strips, sliced onion, pepper strips and chopped garlic to a baking paper-lined baking tray (or two!) with generous drizzle of vegetable oil and a generous pinch of salt and pepper

Add your ground smoked paprika, ground cumin, ground coriander and cayenne pepper (can't handle the heat? Go easy!) and give everything a good mix up

Put the tray[s] in the oven for 16-20 min or until the chicken is golden and cooked through (no pink meat!) – this is your chicken fajita traybake

Chop your tomato[es] roughly

Add the chopped tomato to a bowl with a drizzle of olive oil and a pinch of salt and pepper and mix it all together – this is your tomato salsa

Chop your spring onion[s] finely

Grate your cheddar cheese

Once your chicken fajita traybake is nearly done, add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed

Once cooked, transfer the cooked chicken to a clean chopping board and slice into thin strips – this is your sliced chicken