Sheet Pan Chicken Fajita Tacos with Fresh Pico

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

Sheet Pan Chicken Fajita Tacos with Fresh Pico

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Fajita Tacos with Fresh Pico

Enjoy a vibrant, one-pan meal featuring tender seasoned chicken breast tossed with colorful bell peppers and onions. The dish is served with warm corn tortillas and topped with a zesty, fresh pico de gallo, making it an energizing and flavorful option for any meal.

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NUTRITION

397kcal
Protein
41.5g
Fat
10.5g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1/2 medium Onion

1 tsp Olive Oil

2 Corn Tortillas

1 serving Fresh Pico de Gallo

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PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into thin strips and chop the bell peppers and onion into similar sized pieces.

  • 3

    In a large bowl, toss the chicken and vegetables with olive oil and your choice of fajita seasoning, ensuring everything is well-coated.

  • 4

    Spread the chicken and vegetables evenly on the sheet pan and roast in the oven for 20-25 minutes, stirring halfway through, until the chicken is fully cooked and the veggies are tender.

  • 5

    While the chicken roasts, prepare the fresh pico de gallo by mixing diced tomatoes, finely chopped onion, cilantro, and a squeeze of lime juice in a bowl.

  • 6

    Warm the corn tortillas in a dry skillet or directly over a gas flame for a few seconds on each side.

  • 7

    Assemble the tacos by placing the roasted chicken and vegetables on each tortilla, then top with a generous serving of fresh pico de gallo. Serve immediately.

Sheet Pan Chicken Fajita Tacos with Fresh Pico

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

Sheet Pan Chicken Fajita Tacos with Fresh Pico

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Fajita Tacos with Fresh Pico

Enjoy a vibrant, one-pan meal featuring tender seasoned chicken breast tossed with colorful bell peppers and onions. The dish is served with warm corn tortillas and topped with a zesty, fresh pico de gallo, making it an energizing and flavorful option for any meal.

NUTRITION

397kcal
Protein
41.5g
Fat
10.5g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1/2 medium Onion

1 tsp Olive Oil

2 Corn Tortillas

1 serving Fresh Pico de Gallo

PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into thin strips and chop the bell peppers and onion into similar sized pieces.

  • 3

    In a large bowl, toss the chicken and vegetables with olive oil and your choice of fajita seasoning, ensuring everything is well-coated.

  • 4

    Spread the chicken and vegetables evenly on the sheet pan and roast in the oven for 20-25 minutes, stirring halfway through, until the chicken is fully cooked and the veggies are tender.

  • 5

    While the chicken roasts, prepare the fresh pico de gallo by mixing diced tomatoes, finely chopped onion, cilantro, and a squeeze of lime juice in a bowl.

  • 6

    Warm the corn tortillas in a dry skillet or directly over a gas flame for a few seconds on each side.

  • 7

    Assemble the tacos by placing the roasted chicken and vegetables on each tortilla, then top with a generous serving of fresh pico de gallo. Serve immediately.