Fajita chicken traybake

Instructions

1. Preheat the oven to 220°C, fan 200°C, gas 7, with a very large shallow roasting tin inside (if you don’t have a really large one, use 2 trays).
2. In a large bowl, stir the spice mix into the oil, then toss the onions, peppers and chicken in to coat. Tip into the hot roasting tin (or divide between 2 trays – you want everything fairly well spread out so that they roast rather than steam). Roast in the oven for 10 minutes.
3. Stir everything around and cook for another 5 minutes, then mix in the black beans and rice and return to the oven to heat through for 5 minutes.
4. Serve with the soured cream drizzled over, scattered with chopped coriander.