Name: Crispy Sheet Pan Chicken Fajita Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 medium Red Bell Pepper; 1/2 medium Green Bell Pepper; 1/4 medium Yellow Onion; 1 tsp Olive Oil; 1/2 cup Cooked Quinoa; 1 tbsp Fajita Seasoning; 1 tbsp Lime Juice

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

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Fajita Bowls

Savor the vibrant flavors of this crispy sheet pan chicken fajita bowl, where tender chicken, sweet bell peppers, and zesty onions mingle with bold spices. Roasted to perfection and served over a bed of fluffy quinoa, this dish offers a balanced, satisfying meal that excites the taste buds.

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NUTRITION

Protein

37.9g

Fat

10.2g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Green Bell Pepper

1/4 medium Yellow Onion

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Fajita Seasoning

1 tbsp Lime Juice

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PREPARATION

1
Preheat your oven to 425°F.
2
Slice the chicken breast into strips. Cut the red and green bell peppers into strips and thinly slice the yellow onion.
3
In a large bowl, toss the chicken and vegetables with olive oil, fajita seasoning, and a squeeze of lime juice until evenly coated.
4
Spread the mixture in a single layer on a sheet pan lined with parchment paper.
5
Roast in the oven for about 18-20 minutes, turning halfway through, until the chicken is cooked through and edges are crispy.
6
Meanwhile, prepare the quinoa according to package directions if not already cooked.
7
Serve the roasted chicken and vegetables over the quinoa. Drizzle with additional lime juice if desired.