Sheet Pan Chicken Fajitas

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

Sheet Pan Chicken Fajitas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Fajitas

Enjoy a vibrant medley of tender chicken, colorful bell peppers, and red onion, all roasted to perfection on a single sheet pan and served with a warm whole wheat tortilla. This dish offers a fun twist on classic fajitas with a balance of lean protein and fresh veggies, making it a satisfying meal any time of day.

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NUTRITION

397kcal
Protein
33.2g
Fat
9.9g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

Half medium Yellow Bell Pepper

Half medium Red Onion

1 teaspoon Olive Oil

1 Whole Wheat Tortilla

1 teaspoon Chili Powder

1 teaspoon Ground Cumin

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thinly slice the chicken breast, red bell pepper, yellow bell pepper, and red onion into strips.

  • 3

    Toss the chicken and vegetables in a bowl with olive oil, chili powder, cumin, garlic powder, salt and pepper.

  • 4

    Spread the mixture evenly on a sheet pan lined with parchment paper.

  • 5

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

  • 6

    Warm the whole wheat tortilla either in the oven for a couple of minutes or in a skillet over low heat.

  • 7

    Spoon the roasted chicken and vegetable mixture onto the tortilla, roll or fold, and serve immediately.

Sheet Pan Chicken Fajitas

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

Sheet Pan Chicken Fajitas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Fajitas

Enjoy a vibrant medley of tender chicken, colorful bell peppers, and red onion, all roasted to perfection on a single sheet pan and served with a warm whole wheat tortilla. This dish offers a fun twist on classic fajitas with a balance of lean protein and fresh veggies, making it a satisfying meal any time of day.

NUTRITION

397kcal
Protein
33.2g
Fat
9.9g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

Half medium Yellow Bell Pepper

Half medium Red Onion

1 teaspoon Olive Oil

1 Whole Wheat Tortilla

1 teaspoon Chili Powder

1 teaspoon Ground Cumin

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thinly slice the chicken breast, red bell pepper, yellow bell pepper, and red onion into strips.

  • 3

    Toss the chicken and vegetables in a bowl with olive oil, chili powder, cumin, garlic powder, salt and pepper.

  • 4

    Spread the mixture evenly on a sheet pan lined with parchment paper.

  • 5

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

  • 6

    Warm the whole wheat tortilla either in the oven for a couple of minutes or in a skillet over low heat.

  • 7

    Spoon the roasted chicken and vegetable mixture onto the tortilla, roll or fold, and serve immediately.