YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken Fajitas with Crispy Sweet Potato Chips
Enjoy a vibrant sheet pan dinner that layers juicy, seasoned chicken strips with colorful bell peppers and onions, paired perfectly with crunchy, oven-baked sweet potato chips. A burst of lime and a sprinkle of fajita spices elevate this dish to a festive and nutrient-packed meal.
INGREDIENTS
6 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Green Bell Pepper
1/2 medium Onion
1 medium Sweet Potato
1 tsp Olive Oil
1 tbsp Lime Juice
1 tsp Fajita Seasoning
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Slice the chicken breast into thin strips. Cut the red and green bell peppers into strips and slice the onion into thin wedges.
In a large bowl, toss the chicken, bell peppers and onion with olive oil, lime juice, fajita seasoning, salt, and pepper until evenly coated.
Spread the seasoned chicken and vegetables evenly across the sheet pan.
Thinly slice the sweet potato into chips. In a separate bowl, toss the sweet potato slices with a drizzle of olive oil, salt, and pepper.
Arrange the sweet potato slices on another section of the sheet pan or on a separate pan in a single layer for even baking.
Bake for 20-25 minutes, stirring once halfway through, until the chicken is cooked through, vegetables are tender, and sweet potato chips are crisp around the edges.
Remove from the oven and serve immediately, enjoying the balance of savory chicken fajitas and crispy, slightly sweet potato chips.