Name: Sheet Pan Chicken Fajitas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 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 cup bell peppers; 0.5 cup red onion; 2 tsp extra virgin olive oil; 1 medium corn tortilla; 0.25 whole avocado; 1 tbsp fresh cilantro; 1 wedge lime

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

Oven-roasted chicken strips and vibrant bell peppers seasoned with smoky spices, served in warm tortillas with a creamy avocado finish.

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NUTRITION

Protein

48.9g

Fat

24.5g

Carbs

44.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

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 cup bell peppers

0.5 cup red onion

2 tsp extra virgin olive oil

1 medium corn tortilla

0.25 whole avocado

1 tbsp fresh cilantro

1 wedge lime

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PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper.
2
Slice chicken breast into thin strips and place in a large mixing bowl.
3
Slice bell peppers and red onion into thin strips and add to the bowl with the chicken.
4
Drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, sea salt, and black pepper.
5
Toss everything together until evenly coated in oil and spices.
6
Spread the mixture in a single layer on the prepared sheet pan.
7
Roast for 18-20 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.
8
Warm the tortilla in a dry skillet over medium heat for 30 seconds per side.
9
Fill the tortilla with the chicken and vegetable mixture.
10
Top with sliced avocado and fresh cilantro, then serve with a lime wedge for a bright squeeze of citrus.