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 twist on classic fajitas with tender chicken breast, crisp bell peppers, and sweet onions all roasted to perfection. This sheet pan dish brings together succulent protein and crunchy veggies, accented by a hint of olive oil and your favorite spices, perfect for a balanced and satisfying meal.

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NUTRITION

379kcal
Protein
44.5g
Fat
10.8g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Green Bell Pepper

1/2 medium Yellow Onion

1 tsp Olive Oil

1 small (6-inch) Whole Wheat Tortilla

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the chicken breast into thin strips and season them with your preferred spices (such as cumin, paprika, salt, and pepper).

  • 3

    Core and slice the red and green bell peppers into thin strips. Thinly slice half a medium yellow onion.

  • 4

    In a large bowl, toss the chicken strips and sliced vegetables with the olive oil and additional seasoning if desired.

  • 5

    Spread the chicken and vegetables evenly on the prepared sheet pan, ensuring they are in a single layer for optimal roasting and crispiness.

  • 6

    Roast in the preheated oven for about 18-20 minutes or until the chicken is cooked through and the edges of the vegetables begin to crisp.

  • 7

    Warm the whole wheat tortilla either in the oven for the last few minutes or in a skillet over medium heat.

  • 8

    Serve the roasted chicken and vegetables wrapped in the warm tortilla, and enjoy your nutrient-packed and flavorful meal.

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 twist on classic fajitas with tender chicken breast, crisp bell peppers, and sweet onions all roasted to perfection. This sheet pan dish brings together succulent protein and crunchy veggies, accented by a hint of olive oil and your favorite spices, perfect for a balanced and satisfying meal.

NUTRITION

379kcal
Protein
44.5g
Fat
10.8g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Green Bell Pepper

1/2 medium Yellow Onion

1 tsp Olive Oil

1 small (6-inch) Whole Wheat Tortilla

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the chicken breast into thin strips and season them with your preferred spices (such as cumin, paprika, salt, and pepper).

  • 3

    Core and slice the red and green bell peppers into thin strips. Thinly slice half a medium yellow onion.

  • 4

    In a large bowl, toss the chicken strips and sliced vegetables with the olive oil and additional seasoning if desired.

  • 5

    Spread the chicken and vegetables evenly on the prepared sheet pan, ensuring they are in a single layer for optimal roasting and crispiness.

  • 6

    Roast in the preheated oven for about 18-20 minutes or until the chicken is cooked through and the edges of the vegetables begin to crisp.

  • 7

    Warm the whole wheat tortilla either in the oven for the last few minutes or in a skillet over medium heat.

  • 8

    Serve the roasted chicken and vegetables wrapped in the warm tortilla, and enjoy your nutrient-packed and flavorful meal.