Name: Sheet Pan Chicken Fajita Fiesta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup bell peppers; 0.5 cup 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 corn tortilla; 1 tbsp lime juice; 1 tbsp fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Fajita Fiesta

Tender chicken breast and vibrant bell peppers roasted on a single sheet pan with aromatic spices for a smoky, charred finish.

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NUTRITION

Protein

52.8g

Fat

14.3g

Carbs

35.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup bell peppers

0.5 cup 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 corn tortilla

1 tbsp lime juice

1 tbsp fresh cilantro

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Slice the chicken breast into thin strips and place them on the sheet pan along with the sliced bell peppers and red onion.
3
Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with chili powder, ground cumin, garlic powder, sea salt, and black pepper.
4
Toss everything together with your hands or tongs until well-coated, then spread into a single layer across the pan.
5
Roast for 18 to 20 minutes until the chicken is cooked through and the vegetables have developed a slight char.
6
Warm the corn tortilla in a dry skillet for 30 seconds per side, then pile the fajita mixture inside and finish with a squeeze of lime juice and fresh cilantro.