Recipe

Dinner

Ignore this recipe for all sections.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
2
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Boneless Skinless Chicken Breasts
, sliced into strips
Red Bell Peppers
, sliced
Yellow Bell Peppers
, sliced
Red Onions
, sliced
Cooking Oil
Chili Powder
Cumin
Salt & Black Pepper

Chicken Fajita Sheet Pan

Total time: 35 min
Servings: 4
Equipment: Oven
  • 2 Boneless Skinless Chicken Breasts, sliced into strips
  • 1 Red Bell Peppers, sliced
  • 1 Yellow Bell Peppers, sliced
  • 1 Red Onions, sliced
  • 2 tbsp. Cooking Oil
  • 1 tsp. Chili Powder
  • 1 tsp. Cumin
  • 1/4 tsp. Salt & Black Pepper
  • Preheat the oven to 400°F.
  • Place the chicken strips, bell peppers, and onion on a sheet pan.
  • Drizzle with olive oil, sprinkle with chili powder, cumin, salt, and pepper.
  • Roast for 20–25 minutes, until the chicken is cooked through, and the vegetables are tender.