YOUR SOLIN GENERATED RECIPE
Spicy Chipotle Chicken with Roasted Fajita Vegetables
Enjoy a zesty and vibrant dish featuring tender chipotle-infused chicken paired with a colorful medley of roasted fajita vegetables. This dish brings a smoky, spicy kick balanced by the natural sweetness of bell peppers and onions, making it a satisfying meal that delights both the eyes and taste buds.
INGREDIENTS
6 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
0.5 medium Red Onion
1 tsp Chipotle in Adobo Sauce
1 tsp Olive Oil
1 tbsp Lime Juice
0.5 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, combine the chipotle in adobo sauce, olive oil, lime juice, ground cumin, and a pinch of salt and pepper. Mix well.
Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well coated. Let it marinate for at least 15 minutes.
Slice the red and yellow bell peppers into strips. Cut the red onion into thin wedges.
Toss the vegetables in the remaining marinade until evenly coated.
Arrange the marinated chicken and vegetables on a baking sheet lined with parchment paper. Ensure the chicken is centered with the vegetables fanned around it.
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred on the edges.
Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted fajita vegetables.