YOUR SOLIN GENERATED RECIPE
Sheet Pan Chili-Lime Chicken Tacos with Roasted Vegetables
Enjoy a vibrant twist on chicken tacos with a zesty chili-lime marinade and perfectly roasted vegetables. Tender chicken breast, charred bell pepper and red onion, all wrapped in warm corn tortillas and topped with a creamy avocado boost, create a meal that is both hearty and refreshing.
INGREDIENTS
6 oz Chicken Breast
2 Corn Tortillas
1/2 medium Red Bell Pepper
1/4 small Red Onion
1/4 medium Avocado
1/2 Lime
1 tsp Olive Oil
Chili Powder & Cumin to taste
PREPARATION
Preheat your oven to 425°F.
In a bowl, mix the chili powder, cumin, juice from half a lime, and a drizzle of olive oil.
Coat the chicken breast with the spice mixture and let it marinate for 10-15 minutes.
Thinly slice the red bell pepper and red onion; toss them with a little olive oil, salt, and pepper.
Place the marinated chicken and vegetables on a sheet pan in a single layer.
Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and vegetables are tender with a slight char.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
Slice the roasted chicken and assemble the tacos by layering chicken and roasted vegetables on each tortilla.
Top with sliced avocado and a squeeze of fresh lime juice before serving.