YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Chicken Fajita Tacos with Fresh Pico de Gallo
Enjoy a vibrant mix of flavors in these sheet pan roasted chicken fajita tacos. Tender chicken breast is roasted with colorful bell peppers and red onion, spiked with a blend of fajita spices, and served in warm corn tortillas. Topped with a zesty pico de gallo made from fresh tomato, red onion, cilantro, and lime juice, this dish delivers a delicious and well-balanced meal that's perfect for a satisfying dinner.
INGREDIENTS
5 oz Chicken Breast
1 medium Red Bell Pepper
1 medium Yellow Bell Pepper
1 small Red Onion (fajita mix)
1 tsp Olive Oil
2 small Corn Tortillas
1 medium Tomato (diced for pico)
1/4 medium Red Onion (diced for pico)
2 tbsp Fresh Cilantro (chopped)
1/2 tbsp Lime Juice
1 tsp Fajita Seasoning
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Slice the chicken breast into thin strips. Toss the chicken in a bowl with the olive oil and fajita seasoning until evenly coated.
Cut the red and yellow bell peppers into strips and slice the red onion. Combine with the chicken on the sheet pan.
Spread the chicken and vegetables out in a single layer and roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
While the chicken roasts, prepare the pico de gallo: Dice the tomato and finely chop the quarter red onion and fresh cilantro. Drizzle with lime juice and season lightly with a pinch of salt.
Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.
Assemble the tacos by spooning the roasted chicken and vegetables into each tortilla and topping with a generous spoonful of fresh pico de gallo.
Serve immediately and enjoy your vibrant, wholesome meal!