Name: Sheet Pan Chicken Fajita Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Bell peppers; 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; 1.5 cup Cauliflower rice; 0.25 whole Avocado; 1 tbsp Fresh cilantro; 1 tbsp Lime juice

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 Bowls

Oven-roasted chicken breast and vibrant bell peppers seasoned with smoky spices, served over fluffy cauliflower rice with a squeeze of zesty lime.

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NUTRITION

Protein

49.7g

Fat

20g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Bell peppers

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

1.5 cup Cauliflower rice

0.25 whole Avocado

1 tbsp Fresh cilantro

1 tbsp Lime juice

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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 pan along with the sliced bell peppers and red onion.
3
Drizzle with olive oil and sprinkle the chili powder, cumin, garlic powder, sea salt, and black pepper over everything, tossing to coat evenly.
4
Spread the mixture in a single layer and roast for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender.
5
While the chicken roasts, lightly steam the cauliflower rice in a pan or microwave until tender.
6
Divide the cauliflower rice into bowls, top with the roasted fajita mixture, sliced avocado, fresh cilantro, and a bright squeeze of lime juice.