- 12 chicken tenderloins
- 4 tbsp Fajita Seasoning
- 2 tablespoons extra virgin olive oil
- 1 red onions cut into wedges
- ½ large red capsicum thickly sliced
- ½ large green capsicum thickly sliced
- 1 lime
- 2 avocados
- Salt and pepper
- ½ cup fresh coriander stalks removed and roughly chopped
- 1 jalapeño chilli thinly sliced
Preheat oven to 180°C. Line a large baking tray/ sheet pan with a sheet of baking paper, set aside.
In a medium mixing bowl add the chicken tenderloins, 3 tablespoons of the fajita seasoning, 2 tablespoons oil and ½ lime squeezed. Toss until well combined.
Arrange sliced vegetables in an even layer on the baking tray. Coat with 2 tablespoons oil and remaining 1 tablespoon of fajita season, toss to coat.
Place the seasoned tenderloins evenly over the vegetables.
Place tray into oven and cook for 15-20 minutes until chicken and vegetables are cooked through.
Meanwhile, prepare guacamole by cutting the avocados in half, scoop out the flesh and place it into a mixing bowl along with ½ of the chopped coriander and ½ lime squeezed.
Using a fork mash the avocado mixture until desired texture is achieved. Adjust seasoning to taste.
When chicken is cooked remove from oven, top with chopped coriander and sliced jalapeño chilli. Serve with a side of sour cream and guacamole.
Calories: 418kcal | Carbohydrates: 15g | Protein: 35g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 185mg | Potassium: 1168mg | Fiber: 8g | Sugar: 3g | Net Carbs: 7g