Sheet Pan Chicken Fajitas with Crispy Bell Peppers

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

Sheet Pan Chicken Fajitas with Crispy Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Fajitas with Crispy Bell Peppers

Enjoy a vibrant medley of thinly sliced chicken breast and a colorful mix of bell peppers and red onions roasted on a sheet pan. The fajita-inspired spices and a dash of lime juice create a harmonious blend of smoky, zesty flavors, while a light drizzle of olive oil gives the dish a satisfying crispness without overwhelming richness.

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NUTRITION

364kcal
Protein
45.9g
Fat
10.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers

0.5 cup Red Onion, sliced

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Garlic Powder

1 tsp Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into thin strips. Cut the mixed bell peppers and red onion into similarly sized strips.

  • 3

    In a large bowl, combine the chicken, bell peppers, and onion. Drizzle with olive oil and lime juice.

  • 4

    Sprinkle chili powder, garlic powder, cumin, salt, and pepper over the mixture and toss until everything is evenly coated.

  • 5

    Spread the mixture out in a single layer on the prepared sheet pan.

  • 6

    Roast in the oven for 18-20 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 7

    Serve hot, optionally with a squeeze more of lime juice or wrapped in a soft tortilla if desired.

Sheet Pan Chicken Fajitas with Crispy Bell Peppers

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

Sheet Pan Chicken Fajitas with Crispy Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Fajitas with Crispy Bell Peppers

Enjoy a vibrant medley of thinly sliced chicken breast and a colorful mix of bell peppers and red onions roasted on a sheet pan. The fajita-inspired spices and a dash of lime juice create a harmonious blend of smoky, zesty flavors, while a light drizzle of olive oil gives the dish a satisfying crispness without overwhelming richness.

NUTRITION

364kcal
Protein
45.9g
Fat
10.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers

0.5 cup Red Onion, sliced

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Garlic Powder

1 tsp Cumin

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into thin strips. Cut the mixed bell peppers and red onion into similarly sized strips.

  • 3

    In a large bowl, combine the chicken, bell peppers, and onion. Drizzle with olive oil and lime juice.

  • 4

    Sprinkle chili powder, garlic powder, cumin, salt, and pepper over the mixture and toss until everything is evenly coated.

  • 5

    Spread the mixture out in a single layer on the prepared sheet pan.

  • 6

    Roast in the oven for 18-20 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 7

    Serve hot, optionally with a squeeze more of lime juice or wrapped in a soft tortilla if desired.