YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken Fajita Tacos with Roasted Peppers
Enjoy a vibrant mix of roasted chicken and colorful bell peppers served in soft corn tortillas. This sheet pan creation brings a burst of fajita flavors with tender chicken, caramelized onions, and sweet roasted peppers, all lightly dressed with olive oil and zesty spices.
INGREDIENTS
5 ounces Chicken Breast
1 Red Bell Pepper
1 Yellow Bell Pepper
1/2 medium Onion
1 teaspoon Olive Oil
2 Corn Tortillas
Fajita Seasoning to taste
PREPARATION
Preheat your oven to 400°F.
Slice the red and yellow bell peppers into strips and thinly slice the half onion.
Place the chicken breast on a sheet pan. Arrange the sliced bell peppers and onion around the chicken.
Drizzle olive oil over the chicken and vegetables, then sprinkle with fajita seasoning, salt, and pepper to taste.
Toss the vegetables gently to ensure even coating, then place the sheet pan in the oven.
Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
While roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
Slice the chicken into strips once rested, then assemble your tacos by layering the chicken and roasted vegetables onto the warm tortillas.
Serve immediately and enjoy your vibrant, healthy fajita tacos.