Sheet Pan Chicken Fajita Bowl with Roasted Peppers and Onions

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

Sheet Pan Chicken Fajita Bowl with Roasted Peppers and Onions

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Fajita Bowl with Roasted Peppers and Onions

Enjoy a vibrant and satisfying dinner featuring tender strips of chicken, sweet bell peppers, and sliced onions, all roasted to perfection with classic fajita spices. Served over a bed of light and fluffy cauliflower rice, this dish delivers a harmonious blend of smoky spices and fresh flavors.

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NUTRITION

341kcal
Protein
39.8g
Fat
9.4g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Red Bell Pepper (sliced)

1/2 cup Yellow Bell Pepper (sliced)

1/2 medium Onion (sliced)

1 teaspoon Olive Oil

1 cup Cauliflower Rice

1 teaspoon Fajita Seasoning

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the chicken breast into thin strips. Also, slice the red and yellow bell peppers, and the onion.

  • 3

    In a large bowl, toss the chicken and vegetables with olive oil and fajita seasoning until evenly coated.

  • 4

    Spread the chicken and vegetable mixture on a sheet pan in a single layer.

  • 5

    Roast in the preheated oven for about 20-25 minutes, stirring halfway through for even cooking, until the chicken is cooked through and the vegetables are tender.

  • 6

    While the chicken and vegetables are roasting, prepare the cauliflower rice by either pulsing raw cauliflower in a food processor until rice-sized or using pre-riced cauliflower.

  • 7

    Divide the cauliflower rice into bowls and top with the roasted chicken and vegetables.

  • 8

    Serve immediately, enjoying the vibrant flavors and balanced macros of this delicious bowl.

Sheet Pan Chicken Fajita Bowl with Roasted Peppers and Onions

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

Sheet Pan Chicken Fajita Bowl with Roasted Peppers and Onions

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Fajita Bowl with Roasted Peppers and Onions

Enjoy a vibrant and satisfying dinner featuring tender strips of chicken, sweet bell peppers, and sliced onions, all roasted to perfection with classic fajita spices. Served over a bed of light and fluffy cauliflower rice, this dish delivers a harmonious blend of smoky spices and fresh flavors.

NUTRITION

341kcal
Protein
39.8g
Fat
9.4g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Red Bell Pepper (sliced)

1/2 cup Yellow Bell Pepper (sliced)

1/2 medium Onion (sliced)

1 teaspoon Olive Oil

1 cup Cauliflower Rice

1 teaspoon Fajita Seasoning

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the chicken breast into thin strips. Also, slice the red and yellow bell peppers, and the onion.

  • 3

    In a large bowl, toss the chicken and vegetables with olive oil and fajita seasoning until evenly coated.

  • 4

    Spread the chicken and vegetable mixture on a sheet pan in a single layer.

  • 5

    Roast in the preheated oven for about 20-25 minutes, stirring halfway through for even cooking, until the chicken is cooked through and the vegetables are tender.

  • 6

    While the chicken and vegetables are roasting, prepare the cauliflower rice by either pulsing raw cauliflower in a food processor until rice-sized or using pre-riced cauliflower.

  • 7

    Divide the cauliflower rice into bowls and top with the roasted chicken and vegetables.

  • 8

    Serve immediately, enjoying the vibrant flavors and balanced macros of this delicious bowl.