YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken Taco Bowls with Roasted Peppers and Corn
Enjoy a vibrant and wholesome sheet pan meal featuring tender chicken breast, colorful roasted bell peppers, sweet corn, and a hint of black beans, all seasoned with a zesty taco blend. This balanced bowl delivers a punch of protein and flavors, making it a delicious and uncomplicated dinner option.
INGREDIENTS
6 oz Chicken Breast
1 cup Bell Pepper (chopped)
1/2 cup Corn
1/4 cup Black Beans
1/2 cup Diced Tomatoes
1/4 cup Red Onion (chopped)
1 tsp Olive Oil
1 tsp Taco Seasoning
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Cut the chicken breast into bite-sized pieces and place them in a bowl.
Add the taco seasoning and olive oil to the chicken, tossing to ensure an even coat.
On the prepared sheet pan, arrange the seasoned chicken, chopped bell peppers, corn, black beans, diced tomatoes, and red onion.
Toss the vegetables lightly to mix with residual seasoning from the chicken.
Roast everything in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
Remove from the oven and serve warm as a hearty taco bowl.