[Hands-Free Traybakes] NZ Chicken & Prawn Fajita Kumara Bake
with Avocado & Sour Cream
Calories
:
638 kcalProtein
:
56g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Milk
- Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Capsicum
1
Red Onion
2
Kumara
1 sachet
Mexican Fiesta Spice Blend
320 g
Chicken Breast
1
Avocado
1 packet
Sour Cream
(Contains: Milk; )
1 sachet
Coriander
200 g
Peeled Prawns
(Contains: Crustaceans; )
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Calories638 kcal
Energy (kJ)2670 kJ
Fat28.9 g
of which saturates8.6 g
Carbohydrate33.7 g
of which sugars17.3 g
Dietary Fibre8.4 g
Protein56 g
Sodium1260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
2
- Roughly chop capsicum. Slice onion into thick wedges.
- Peel and cut kumara into large chunks.
3
- Add veggies to an oven tray lined with baking paper. Drizzle with olive oil and season.
- Add chicken breast, Mexican fiesta spice blend and a drizzle of olive oil. Then bake until golden and cooked through, 25-30 minutes.
- In the last 12 minutes of cook time, remove tray from oven, add peeled prawns and a drizzle of olive oil. Season with salt and pepper and toss to combine.
- Bake until pink and starting to curl up, a further 8-12 minutes.
TIP: If your oven tray is crowded, divide between two trays.
TIP: Chicken is cooked through when it is no longer pink inside.
4
- Slice avocado in half, scoop out flesh and roughly chop.
- Divide Mexican chicken and prawn fajita kumara bake between bowls. Top with avocado and sour cream. Tear over coriander to serve. Enjoy!
