Sheet Pan Crispy Chicken and Bell Pepper Nachos

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

Sheet Pan Crispy Chicken and Bell Pepper Nachos

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken and Bell Pepper Nachos

Enjoy a vibrant, sheet pan creation that marries tender, crispy chicken with sweet, roasted bell peppers and zesty nacho crunch. Perfectly balanced for a satisfying meal, this dish brings bright flavors and textures to your plate with every bite.

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NUTRITION

492kcal
Protein
43.3g
Fat
16.5g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 oz Baked Corn Tortilla Chips

0.5 oz Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

1 tsp Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

1 tbsp Fresh Lime Juice

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized strips. Toss them in a bowl with olive oil, cumin, smoked paprika, salt, and pepper.

  • 3

    Slice the red and yellow bell peppers into strips.

  • 4

    Spread the seasoned chicken and bell peppers evenly on the sheet pan.

  • 5

    Roast in the preheated oven for 18-20 minutes until the chicken is thoroughly cooked and the peppers are slightly charred.

  • 6

    Remove the sheet pan from the oven and sprinkle the baked corn tortilla chips and reduced-fat cheddar cheese over the chicken and peppers.

  • 7

    Return the pan to the oven for another 3-4 minutes, just until the cheese melts and the chips become extra crispy.

  • 8

    Finish with a drizzle of fresh lime juice before serving.

Sheet Pan Crispy Chicken and Bell Pepper Nachos

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

Sheet Pan Crispy Chicken and Bell Pepper Nachos

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken and Bell Pepper Nachos

Enjoy a vibrant, sheet pan creation that marries tender, crispy chicken with sweet, roasted bell peppers and zesty nacho crunch. Perfectly balanced for a satisfying meal, this dish brings bright flavors and textures to your plate with every bite.

NUTRITION

492kcal
Protein
43.3g
Fat
16.5g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 oz Baked Corn Tortilla Chips

0.5 oz Reduced-Fat Cheddar Cheese

1 tsp Olive Oil

1 tsp Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

1 tbsp Fresh Lime Juice

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized strips. Toss them in a bowl with olive oil, cumin, smoked paprika, salt, and pepper.

  • 3

    Slice the red and yellow bell peppers into strips.

  • 4

    Spread the seasoned chicken and bell peppers evenly on the sheet pan.

  • 5

    Roast in the preheated oven for 18-20 minutes until the chicken is thoroughly cooked and the peppers are slightly charred.

  • 6

    Remove the sheet pan from the oven and sprinkle the baked corn tortilla chips and reduced-fat cheddar cheese over the chicken and peppers.

  • 7

    Return the pan to the oven for another 3-4 minutes, just until the cheese melts and the chips become extra crispy.

  • 8

    Finish with a drizzle of fresh lime juice before serving.