Crispy Sheet Pan Chicken Tacos

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

Crispy Sheet Pan Chicken Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Tacos

Savor the fusion of crispy, seasoned chicken with vibrant vegetables in these sheet pan tacos. This dish combines tender chicken, roasted red bell peppers and onions, and a creamy avocado topping, all wrapped in warm corn tortillas. It's a colorful, balanced meal perfect for a quick weeknight dinner.

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NUTRITION

388kcal
Protein
37.1g
Fat
13g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Corn Tortillas

1/4 Avocado (quartered)

1/2 cup Sliced Red Bell Pepper

1/4 cup Sliced Red Onion

1 tsp Taco Seasoning

Olive Oil Spray

1 Lime Wedge

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces. In a bowl, toss the chicken with taco seasoning and a light spray of olive oil.

  • 3

    Add the sliced red bell pepper and red onion to the bowl and mix until vegetables are evenly coated with seasoning.

  • 4

    Spread the chicken and vegetable mix onto the prepared sheet pan in a single layer. Roast in the oven for 18-20 minutes or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 5

    While the chicken is roasting, warm the corn tortillas in a dry skillet over medium heat or in the microwave until pliable.

  • 6

    Once cooked, remove the sheet pan from the oven. Assemble your tacos by placing a portion of the roasted chicken and vegetables onto each tortilla.

  • 7

    Top with quartered avocado and a squeeze of fresh lime juice, then serve immediately.

Crispy Sheet Pan Chicken Tacos

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

Crispy Sheet Pan Chicken Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken Tacos

Savor the fusion of crispy, seasoned chicken with vibrant vegetables in these sheet pan tacos. This dish combines tender chicken, roasted red bell peppers and onions, and a creamy avocado topping, all wrapped in warm corn tortillas. It's a colorful, balanced meal perfect for a quick weeknight dinner.

NUTRITION

388kcal
Protein
37.1g
Fat
13g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Corn Tortillas

1/4 Avocado (quartered)

1/2 cup Sliced Red Bell Pepper

1/4 cup Sliced Red Onion

1 tsp Taco Seasoning

Olive Oil Spray

1 Lime Wedge

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces. In a bowl, toss the chicken with taco seasoning and a light spray of olive oil.

  • 3

    Add the sliced red bell pepper and red onion to the bowl and mix until vegetables are evenly coated with seasoning.

  • 4

    Spread the chicken and vegetable mix onto the prepared sheet pan in a single layer. Roast in the oven for 18-20 minutes or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 5

    While the chicken is roasting, warm the corn tortillas in a dry skillet over medium heat or in the microwave until pliable.

  • 6

    Once cooked, remove the sheet pan from the oven. Assemble your tacos by placing a portion of the roasted chicken and vegetables onto each tortilla.

  • 7

    Top with quartered avocado and a squeeze of fresh lime juice, then serve immediately.