Name: Sheet Pan Chicken and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 medium red bell pepper; 1 medium yellow bell pepper; 0.5 medium red onion; 1 tbsp extra virgin olive oil; 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 whole 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 and Bell Peppers

Tender chicken breast and vibrant bell peppers roasted on a single sheet pan with aromatic spices for a smoky, charred finish.

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NUTRITION

Protein

58g

Fat

21.5g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 medium red bell pepper

1 medium yellow bell pepper

0.5 medium red onion

1 tbsp extra virgin olive oil

1 tsp chili powder

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lime

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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 into thin strips and cut the bell peppers and red onion into similar-sized slices.
3
Place chicken and vegetables on the prepared sheet pan.
4
Drizzle with extra virgin olive oil and sprinkle with chili powder, cumin, garlic powder, sea salt, and black pepper.
5
Toss everything together until evenly coated, then spread out in a single layer.
6
Roast for 18-22 minutes until the chicken is cooked through and the vegetables have slightly charred edges.
7
Squeeze fresh lime juice over the pan before serving.