Oven-Baked Chicken Fajita
One pan, no fuss: Chef Noor tosses chicken strips with onion, peppers and mushrooms in a spiced tomato-olive oil coating, bakes everything together, then crowns it with mozzarella that melts into every corner.
How to Prepare
Heat the oven to 200°C.
Cut the chicken breasts into strips; slice the onion, peppers and mushrooms.
In an oven dish or cast-iron pan, toss the chicken and vegetables with the tomato paste, salt, black pepper, mixed spices, paprika, dried coriander and olive oil until well coated.
Bake for 25–30 minutes until the chicken is cooked and the vegetables are tender, stirring once halfway.
Scatter the mozzarella over the top and return to the oven for a few minutes until melted and stretchy.
Serve hot in the pan with tortilla bread or rice.
Serve straight from the hot pan so the mozzarella stays stretchy — and switch to the grill for the last two minutes for golden spots on the cheese.