Name: Sheet Pan Chicken and Black Bean Tortilla Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 0.5 cup Black Beans; 2 Corn Tortillas; 1 cup Mixed Bell Peppers; 0.5 cup Diced Tomato; 0.25 cup Red Onion; 1 tsp Olive Oil; 1 tsp Cumin; 1 tsp Chili Powder; 1 tsp Garlic Powder; Salt and Pepper to taste

Sheet Pan Chicken and Black Bean Tortilla Bake

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Black Bean Tortilla Bake

Enjoy a vibrant and balanced sheet pan meal featuring tender chicken breast, hearty black beans, and a medley of colorful bell peppers, tomatoes, and red onion, all layered with soft corn tortillas and lightly drizzled with olive oil. This dish bursts with Southwestern flavors and offers a satisfying, nutrient-packed bite ideal for any meal.

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NUTRITION

Protein

44.8g

Fat

11.8g

Carbs

63.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Black Beans

2 Corn Tortillas

1 cup Mixed Bell Peppers

0.5 cup Diced Tomato

0.25 cup Red Onion

1 tsp Olive Oil

1 tsp Cumin

1 tsp Chili Powder

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F.
2
Slice the chicken breast into bite-sized pieces.
3
In a large mixing bowl, combine the chicken, black beans, diced bell peppers, tomatoes, and red onion.
4
Drizzle with olive oil and sprinkle cumin, chili powder, garlic powder, salt, and pepper over the mixture. Toss well to evenly coat all ingredients.
5
Lay the corn tortillas on a sheet pan, lightly overlapping them. Spoon the chicken and vegetable mixture evenly over the tortillas.
6
Bake in the preheated oven for about 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
7
Remove from the oven and serve immediately, optionally garnishing with fresh cilantro or a squeeze of lime.