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 cup Bell peppers; 0.5 cup Red onion; 0.25 tbsp Olive oil; 0.5 tsp Chili powder; 0.5 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 small Corn tortillas; 0.25 whole Avocado; 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 Fajitas

Sliced chicken breast and vibrant bell peppers roasted on a single pan until tender and charred, served in warm tortillas with creamy avocado.

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NUTRITION

Protein

49.3g

Fat

17.3g

Carbs

38.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Bell peppers

0.5 cup Red onion

0.25 tbsp Olive oil

0.5 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 small Corn tortillas

0.25 whole Avocado

1 tbsp Lime juice

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PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper.
2
Slice the chicken breast, bell peppers, and red onion into thin, even strips.
3
Place the chicken and vegetables on the sheet pan and drizzle with olive oil.
4
Sprinkle with chili powder, cumin, garlic powder, sea salt, and black pepper, then toss to coat thoroughly.
5
Spread the mixture in a single layer and roast for 18-20 minutes until the chicken is cooked through and veggies are slightly charred.
6
Warm the corn tortillas in a dry skillet or directly over a low gas flame until pliable.
7
Divide the chicken and vegetable mixture between the tortillas.
8
Top with sliced avocado and a fresh squeeze of lime juice before serving.