Sheet Pan Chicken Tacos with Roasted Peppers and Onions

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

Sheet Pan Chicken Tacos with Roasted Peppers and Onions

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Tacos with Roasted Peppers and Onions

Enjoy a vibrant, flavor-packed dinner featuring tender roasted chicken, sweet bell peppers, and caramelized onions wrapped in soft corn tortillas. This balanced meal is lightly dressed with olive oil and a squeeze of lime, offering a satisfying combination of savory and fresh flavors.

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NUTRITION

338kcal
Protein
38.2g
Fat
10g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

1 teaspoon Olive Oil

2 Corn Tortillas

1 Lime wedge

1 tablespoon chopped Cilantro

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the sliced red bell pepper and red onion. Drizzle with olive oil, and season lightly with salt and pepper.

  • 3

    Cut the chicken breast into bite-sized strips or pieces and add to the pan. Toss gently to coat the chicken with the oil and seasonings.

  • 4

    Roast in the oven for approximately 20 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 5

    Warm the corn tortillas on a skillet or in the microwave.

  • 6

    Assemble the tacos by placing a portion of the roasted chicken and vegetables on each tortilla.

  • 7

    Garnish with a squeeze of lime and a sprinkle of freshly chopped cilantro before serving.

Sheet Pan Chicken Tacos with Roasted Peppers and Onions

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

Sheet Pan Chicken Tacos with Roasted Peppers and Onions

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Tacos with Roasted Peppers and Onions

Enjoy a vibrant, flavor-packed dinner featuring tender roasted chicken, sweet bell peppers, and caramelized onions wrapped in soft corn tortillas. This balanced meal is lightly dressed with olive oil and a squeeze of lime, offering a satisfying combination of savory and fresh flavors.

NUTRITION

338kcal
Protein
38.2g
Fat
10g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

1 teaspoon Olive Oil

2 Corn Tortillas

1 Lime wedge

1 tablespoon chopped Cilantro

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the sliced red bell pepper and red onion. Drizzle with olive oil, and season lightly with salt and pepper.

  • 3

    Cut the chicken breast into bite-sized strips or pieces and add to the pan. Toss gently to coat the chicken with the oil and seasonings.

  • 4

    Roast in the oven for approximately 20 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 5

    Warm the corn tortillas on a skillet or in the microwave.

  • 6

    Assemble the tacos by placing a portion of the roasted chicken and vegetables on each tortilla.

  • 7

    Garnish with a squeeze of lime and a sprinkle of freshly chopped cilantro before serving.