YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken Fajitas with Bell Peppers
Sheet pan chicken and vibrant bell peppers roasted until tender and charred, served in a warm tortilla with a zesty squeeze of lime.
INGREDIENTS
5 oz chicken breast
0.5 medium red bell pepper
0.5 medium yellow bell pepper
0.5 medium red onion
0.5 tbsp extra virgin olive oil
1 tsp chili powder
0.5 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 medium whole wheat tortilla
1 tbsp fresh cilantro
0.5 medium lime
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Slice the chicken breast into thin strips and place them on the sheet pan along with the sliced bell peppers and red onion.
Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle with chili powder, cumin, garlic powder, sea salt, and black pepper.
Toss everything together until evenly coated and spread the mixture out into a single layer across the pan.
Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are slightly caramelized at the edges.
During the last 2 minutes of roasting, wrap the tortilla in foil and place it in the oven to warm through.
Remove from the oven, squeeze fresh lime juice over the mixture, and garnish with chopped cilantro before serving inside the warm tortilla.