This is a super easy Mexican oven dish – tasty and quickly made. Served with rice or rolled into a tortilla, it’s a well-liked standard. You can use either beef or chicken.

Preparation time: 15 minutes + 25 minutes baking

What you need:

2 pounds (1kg) boneless beef (or chicken) cut into 2-inch (4cm) thin strips

4 garlic cloves, minced

1 tablespoon fresh lime juice

2 teaspoons oil (use olive oil if you have)

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon chili flakes (leave out if you don’t like it hot)

2 medium onions, thinly sliced

2 bell peppers (red, yellow or green), thinly sliced

1 jalapeno (optional)

2-3 green onions, chopped

1 can (14oz/400g) diced tomatoes, drained

3 tablespoons chopped fresh cilantro or parsley

1 teaspoon salt, more to taste

If you serve with tortillas:

4 whole-wheat tortillas (8in/20cm each)

4 tablespoons salsa, divided

4 teaspoons plain yogurt (Greek yogurt works best)

How to do it:

Heat oven to 400 F/ 200 C.

In a large oven dish, mix beef/chicken with garlic, lemon juice, 1 teaspoon oil, chili powder and cumin and marinate for 15 minutes while you are preparing the rest.

Cut onions and bell peppers and add to the meat along with the tomatoes and jalapeno.

Add salt, chili flakes and remaining 1 tablespoon oil, combine well.

Roast in the oven for 25 minutes, stirring once after 10 minutes.

Garnish with cilantro/parsley and green onions and serve hot over rice.

If you serve with tortillas:

Wrap tortillas in foil and heat them in the oven at low heat for 10 minutes so they are warm.

Top the tortillas with 3-4 spoons of the fajita

Add a spoonful of salsa, a bit of yogurt and top with cilantro/parsley and green onions.

Enjoy!