One-pan fajita chicken tray bake (for four)

Preheat oven to 220°C (fan-forced). Line a roasting pan with baking paper.

Cut the pumpkin into 4 to 5cm pieces. Place the pumpkin in a single layer on a microwave-safe plate. Cover with damp paper towel. Microwave for 3 minutes on High/100%. Drain and transfer to the roasting pan.

Using a sharp knife, carefully cut the corn cob into 4 pieces, add to the roasting pan with the onion and capsicum.

Combine the oil and fajita mix, spoon half over the vegetables and toss to coat. Place into the oven and roast 15 minutes.

Meanwhile, place the chicken onto a plate and spoon over the remaining oil mixture, turn to coat both sides of the chicken. Remove the vegetables from the oven. Add the chicken to the tray, nestling in amongst the vegetables and adding any spice mixture left on the plate.

Return to the oven and bake 15 minutes until the chicken is cooked through and vegetables tender.

Squeeze over the lime. Scatter over the coriander, spring onions and jalapeno. Serve.

TIP: Unused portions can be used during the week on a sandwich, wrap or pizza.