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; 2 tsp extra virgin olive oil; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 medium corn tortillas; 2 tbsp avocado; 1 tsp 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 with Peppers

Tender chicken strips and crisp bell peppers roasted on a sheet pan with aromatic spices for a vibrant and smoky meal.

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NUTRITION

Protein

38.6g

Fat

20.9g

Carbs

50.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup bell peppers

0.5 cup red onion

2 tsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 medium corn tortillas

2 tbsp avocado

1 tsp 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 the bell peppers and red onion into long, even slices.
3
Place the chicken and vegetables on the sheet pan, then drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, salt, and pepper.
4
Toss everything together until well-coated and spread in a single layer across the pan.
5
Roast for 18-20 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.
6
Warm the corn tortillas in a dry pan or over an open flame, then fill with the chicken mixture and top with fresh avocado and lime juice.