YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken Fajita with Peppers
Sizzling chicken breast and vibrant bell peppers roasted on a single sheet pan until tender and charred, served in warm corn tortillas with a squeeze of zesty lime.
INGREDIENTS
5 oz Chicken breast
0.5 cup Red bell pepper
0.5 cup Yellow bell pepper
0.25 cup Red onion
0.5 tbsp Extra virgin olive oil
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
2 medium Corn tortillas
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 thinly slice the bell peppers and red onion.
Place the chicken and vegetables onto the prepared sheet pan.
Drizzle with extra virgin olive oil and sprinkle the chili powder, cumin, garlic powder, sea salt, and black pepper over the top.
Toss everything together directly on the pan until the chicken and vegetables are evenly coated in oil and spices.
Spread the mixture out into a single layer to ensure even roasting and browning.
Bake for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
During the last 2 minutes of roasting, wrap the corn tortillas in foil and place them in the oven to warm through.
Remove the pan from the oven and squeeze the fresh lime juice over the chicken and pepper mixture.
Divide the fajita filling between the warm tortillas and garnish with chopped fresh cilantro before serving.