3 Way Chicken Fajita Tray

What you need


Coriander & Lime

  • 1/4 cup oil
  • 3 chopped jalapeños
  • 4 tbsp honey
  • 3 garlic cloves
  • 3 limes, juice and zest
  • 1 large bunch chopped coriander
  • 1 tsp salt
  • tbsp cumin

Red Chilli

  • 1/4 cup oil
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tsp cayenne pepper
  • 3 cloves chopped garlic
  • Juice of 3 limes, juice & zest
  • 1 tbsp sugar
  • 1 tsp salt

Yoghurt, Lemon Oregano

  • 1/2 cup Greek yoghurt
  • 1/4 cup olive oil
  • 3 lemons, juice only
  • 1/2 tbsp dried oregano
  • 3 cloves garlic, minced
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp black pepper


  • 9 chicken breasts
  • Fajita accompaniments - sour cream, cooked peppers, salsa.

Life these days is all about convenience - takeaway at the tap of a button, Siri telling you the weather so you don't have to look outside, Tinder swiping love out of romance and into the murky realm of commodification. Why not bring this innovation to the table with this fabulous idea for chicken fajitas? Tin foil has never looked so useful!


  1. Whisk all the ingredients together for the different fajita flavours (in different bowls of course!). Add 3 chopped chicken breasts to each bowl, cover with clingfilm and chill for an hour or so.
  2. Meanwhile, prepare your foil tray (or just use three similar sized oven trays). Pour the chicken into each compartment.
  3. Preheat the oven to 200°C grill/griddle setting. Grill the chicken for 15 - 20 minutes until cooked through and charred.
  4. Serve with toasted tortillas, sour cream and all your favourite fajita toppings.
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