Sheet Pan Chili-Lime Chicken and Bell Pepper Tacos

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

Sheet Pan Chili-Lime Chicken and Bell Pepper Tacos

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chili-Lime Chicken and Bell Pepper Tacos

Enjoy a vibrant mix of tender, marinated chicken paired with sweet, roasted bell peppers, all neatly roasted on a sheet pan. This dish is finished with a fresh squeeze of lime and served in warm corn tortillas for a satisfying meal bursting with flavor.

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NUTRITION

421kcal
Protein
44.4g
Fat
11.0g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Green Bell Pepper

2 Corn Tortillas

1 tbsp Lime Juice

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine the lime juice, olive oil, chili powder, and garlic powder to create your chili-lime marinade.

  • 3

    Slice the chicken breast into strips and add them to the bowl, tossing to coat evenly. Gently toss in the sliced red and green bell peppers with the chicken.

  • 4

    Spread the chicken and bell peppers evenly on the sheet pan. Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the peppers are tender.

  • 5

    While the mixture is roasting, warm the corn tortillas in a dry skillet or microwave until pliable.

  • 6

    Assemble the tacos by spooning the roasted chicken and bell peppers into warm tortillas. Optionally, squeeze a little extra lime juice over the top before serving.

Sheet Pan Chili-Lime Chicken and Bell Pepper Tacos

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

Sheet Pan Chili-Lime Chicken and Bell Pepper Tacos

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chili-Lime Chicken and Bell Pepper Tacos

Enjoy a vibrant mix of tender, marinated chicken paired with sweet, roasted bell peppers, all neatly roasted on a sheet pan. This dish is finished with a fresh squeeze of lime and served in warm corn tortillas for a satisfying meal bursting with flavor.

NUTRITION

421kcal
Protein
44.4g
Fat
11.0g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Green Bell Pepper

2 Corn Tortillas

1 tbsp Lime Juice

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the lime juice, olive oil, chili powder, and garlic powder to create your chili-lime marinade.

  • 3

    Slice the chicken breast into strips and add them to the bowl, tossing to coat evenly. Gently toss in the sliced red and green bell peppers with the chicken.

  • 4

    Spread the chicken and bell peppers evenly on the sheet pan. Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the peppers are tender.

  • 5

    While the mixture is roasting, warm the corn tortillas in a dry skillet or microwave until pliable.

  • 6

    Assemble the tacos by spooning the roasted chicken and bell peppers into warm tortillas. Optionally, squeeze a little extra lime juice over the top before serving.