YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken Fajita Bowl with Fresh Pico and Creamy Avocado
A vibrant, one-pan meal featuring tender, spiced chicken breast mingled with colorful bell peppers and onions, crowned with a zesty fresh pico de gallo and a dollop of creamy avocado. Each bite bursts with a blend of smoky, tangy, and cool flavors, perfect for a satisfying meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1 cup Mixed Bell Peppers (sliced)
1/2 cup Red Onion (sliced)
1 tsp Olive Oil
1 tsp Fajita Seasoning
1/2 cup Fresh Pico de Gallo
1/4 Avocado, mashed
PREPARATION
Preheat your oven to 425°F.
Thinly slice the chicken breast into strips for even cooking.
On a sheet pan, toss the chicken strips, sliced bell peppers, and red onion with olive oil and fajita seasoning until evenly coated.
Spread the ingredients in an even layer and roast in the oven for about 15-18 minutes, until the chicken is cooked through and the vegetables are tender.
Remove the sheet pan from the oven and assemble your bowl by layering the roasted chicken and vegetables.
Top with fresh pico de gallo and add a dollop of mashed avocado for a creamy contrast.
Serve immediately and enjoy your vibrant, protein-packed fajita bowl.