Name: Sheet Pan Chicken Fajitas with Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup bell peppers; 0.5 cup red onion; 0.5 tbsp 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 medium corn tortillas; 0.25 whole lime; 1 tbsp 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 Fajitas with Peppers

Tender chicken strips roasted with vibrant bell peppers and onions, seasoned with a smoky spice blend for a sizzling and satisfying sheet pan meal.

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NUTRITION

Protein

50.0g

Fat

15.8g

Carbs

53.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup bell peppers

0.5 cup red onion

0.5 tbsp 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 medium corn tortillas

0.25 whole lime

1 tbsp cilantro

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Slice the chicken breast into thin strips and place them on the prepared sheet pan.
3
Add the sliced bell peppers and red onions to the pan with the chicken.
4
Drizzle olive oil over the chicken and vegetables, then sprinkle with chili powder, cumin, garlic powder, sea salt, and black pepper.
5
Toss everything together until evenly coated, then spread into a single layer.
6
Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
7
During the last 2 minutes of roasting, wrap the corn tortillas in foil and place them in the oven to warm.
8
Remove from the oven, squeeze fresh lime juice over the pan, and garnish with chopped cilantro before serving in the warm tortillas.