Step 1 Preheat the oven to 200°C fan-forced. Mince garlic cloves and put into a large bowl. Zest and juice the lime into the same bowl, then add the brown sugar, olive oil, smoked paprika, ground coriander, dried oregano, ground cumin, chilli powder, salt, and black pepper and mix into a thick paste. Step 2 Slice the chicken breasts into 3cm thick pieces, making them as consistent as possible to ensure even cooking. Add to the bowl with the marinade and mix well until evenly coated. Set aside to marinate while preparing the vegetables. Step 3 Peel the red onion and cut into 2cm wedges. Remove the core and seeds of the capsicums and cut into 2cm thick slices. Step 4 Place onion wedges and capsicum slices on a large flat baking tray. Drizzle with the olive oil, sprinkle with salt and pepper and toss well to coat. Roast in the oven for 10 minutes, until beginning to soften and brown on the edges. Step 5 Remove from the oven and then turn the oven down to 180 degrees. Add the marinated chicken pieces to the tray, nestling them amongst the capsicum. Return to the oven for another 20 minutes. Step 6 While the chicken is cooking, pick coriander leaves for garnishing, cut lime into wedges and heat the tortillas following the packet instructions. Step 7 Remove from the oven and serve directly from the tray. A suggestion for serving is to spoon up some cooked fajitas on a tortilla with sour cream, coriander leaves and a squeeze of lime.
