Sheet Pan Roasted Chicken and Crispy Bell Pepper Fajitas

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

Sheet Pan Roasted Chicken and Crispy Bell Pepper Fajitas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Crispy Bell Pepper Fajitas

Enjoy a vibrant and satisfying meal featuring tender roasted chicken breast paired with crispy bell peppers and onions, all seasoned with a zesty blend of fajita spices. Finished with a squeeze of lime and served with a warm whole wheat tortilla, this dish delivers a burst of flavor while keeping the macros in check.

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NUTRITION

407kcal
Protein
48.6g
Fat
12g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Green Bell Pepper

1/4 medium Red Onion

1/2 tablespoon Olive Oil

1 tablespoon Fresh Lime Juice

1 Whole Wheat Tortilla

1 teaspoon Fajita Seasoning

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the chicken breast into strips about 1/2 inch thick. Cut the red and green bell peppers into thin strips and slice the red onion into thin wedges.

  • 3

    Place the chicken and vegetables on the sheet pan. Drizzle olive oil and lime juice over them and sprinkle evenly with the fajita seasoning.

  • 4

    Toss gently to ensure all pieces are evenly coated with oil and spices.

  • 5

    Roast in the oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 6

    Warm the whole wheat tortilla in a dry skillet for about 30 seconds on each side or in a microwave for 15 seconds.

  • 7

    Assemble the fajitas by placing a portion of the chicken and vegetable mix onto the tortilla, then serve immediately.

Sheet Pan Roasted Chicken and Crispy Bell Pepper Fajitas

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

Sheet Pan Roasted Chicken and Crispy Bell Pepper Fajitas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Crispy Bell Pepper Fajitas

Enjoy a vibrant and satisfying meal featuring tender roasted chicken breast paired with crispy bell peppers and onions, all seasoned with a zesty blend of fajita spices. Finished with a squeeze of lime and served with a warm whole wheat tortilla, this dish delivers a burst of flavor while keeping the macros in check.

NUTRITION

407kcal
Protein
48.6g
Fat
12g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Green Bell Pepper

1/4 medium Red Onion

1/2 tablespoon Olive Oil

1 tablespoon Fresh Lime Juice

1 Whole Wheat Tortilla

1 teaspoon Fajita Seasoning

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Slice the chicken breast into strips about 1/2 inch thick. Cut the red and green bell peppers into thin strips and slice the red onion into thin wedges.

  • 3

    Place the chicken and vegetables on the sheet pan. Drizzle olive oil and lime juice over them and sprinkle evenly with the fajita seasoning.

  • 4

    Toss gently to ensure all pieces are evenly coated with oil and spices.

  • 5

    Roast in the oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 6

    Warm the whole wheat tortilla in a dry skillet for about 30 seconds on each side or in a microwave for 15 seconds.

  • 7

    Assemble the fajitas by placing a portion of the chicken and vegetable mix onto the tortilla, then serve immediately.