Sheet Pan Lime-Garlic Chicken Fajitas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lime-Garlic Chicken Fajitas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lime-Garlic Chicken Fajitas

Savor the vibrant flavors of zesty lime and aromatic garlic on tender chicken breast combined with colorful bell peppers and red onions. This sheet pan dish is designed for simplicity and speed, perfect for a balanced dinner that delights the taste buds while meeting your nutritional needs.

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NUTRITION

384kcal
Protein
39.1g
Fat
10.0g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Green Bell Pepper

1/2 medium Red Onion

1 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1 clove Garlic

1 Corn Tortilla

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the chicken breast into thin strips. Cut the red and green bell peppers into strips and slice the red onion.

  • 3

    In a bowl, whisk together the olive oil, lime juice, minced garlic, salt, and pepper.

  • 4

    Toss the chicken strips and vegetables in the marinade until they are evenly coated.

  • 5

    Spread the mixture out in a single layer on the sheet pan.

  • 6

    Roast in the oven for 18-20 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.

  • 7

    Warm the corn tortilla in a dry skillet or microwave, then serve the chicken and vegetable mix on the tortilla.

Sheet Pan Lime-Garlic Chicken Fajitas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lime-Garlic Chicken Fajitas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lime-Garlic Chicken Fajitas

Savor the vibrant flavors of zesty lime and aromatic garlic on tender chicken breast combined with colorful bell peppers and red onions. This sheet pan dish is designed for simplicity and speed, perfect for a balanced dinner that delights the taste buds while meeting your nutritional needs.

NUTRITION

384kcal
Protein
39.1g
Fat
10.0g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Green Bell Pepper

1/2 medium Red Onion

1 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1 clove Garlic

1 Corn Tortilla

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the chicken breast into thin strips. Cut the red and green bell peppers into strips and slice the red onion.

  • 3

    In a bowl, whisk together the olive oil, lime juice, minced garlic, salt, and pepper.

  • 4

    Toss the chicken strips and vegetables in the marinade until they are evenly coated.

  • 5

    Spread the mixture out in a single layer on the sheet pan.

  • 6

    Roast in the oven for 18-20 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.

  • 7

    Warm the corn tortilla in a dry skillet or microwave, then serve the chicken and vegetable mix on the tortilla.