Sheet Pan Sticky Sweet & Sour Chicken and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Sticky Sweet & Sour Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sticky Sweet & Sour Chicken and Roasted Vegetables

Enjoy this vibrant sheet pan dish featuring tender, sticky glazed chicken paired with a medley of roasted vegetables. The sweet and sour sauce offers a perfect balance of tang and sweetness, while the vegetables come out caramelized and bursting with flavor. This one-pan meal is both satisfying and efficient, ideal for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

431kcal
Protein
49.5g
Fat
6.1g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Carrot

1 tbsp Honey

1 tbsp Rice Vinegar

1 tbsp Low Sodium Soy Sauce

1 clove Garlic, minced

1 tsp Ginger, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into bite-sized pieces for even cooking. Meanwhile, chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into thin rounds or small sticks.

  • 3

    In a small bowl, whisk together the honey, rice vinegar, soy sauce, minced garlic, and ginger to form the sticky sweet and sour sauce.

  • 4

    Place the chicken and chopped vegetables on the sheet pan. Drizzle the sauce evenly over the chicken and vegetables, tossing gently to ensure everything is well coated.

  • 5

    Arrange the ingredients in a single layer, ensuring the chicken pieces have space among the vegetables for even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and serve immediately, enjoying the sticky sweet and sour flavors in every bite.

Sheet Pan Sticky Sweet & Sour Chicken and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Sticky Sweet & Sour Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sticky Sweet & Sour Chicken and Roasted Vegetables

Enjoy this vibrant sheet pan dish featuring tender, sticky glazed chicken paired with a medley of roasted vegetables. The sweet and sour sauce offers a perfect balance of tang and sweetness, while the vegetables come out caramelized and bursting with flavor. This one-pan meal is both satisfying and efficient, ideal for a wholesome dinner.

NUTRITION

431kcal
Protein
49.5g
Fat
6.1g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Carrot

1 tbsp Honey

1 tbsp Rice Vinegar

1 tbsp Low Sodium Soy Sauce

1 clove Garlic, minced

1 tsp Ginger, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into bite-sized pieces for even cooking. Meanwhile, chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into thin rounds or small sticks.

  • 3

    In a small bowl, whisk together the honey, rice vinegar, soy sauce, minced garlic, and ginger to form the sticky sweet and sour sauce.

  • 4

    Place the chicken and chopped vegetables on the sheet pan. Drizzle the sauce evenly over the chicken and vegetables, tossing gently to ensure everything is well coated.

  • 5

    Arrange the ingredients in a single layer, ensuring the chicken pieces have space among the vegetables for even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and serve immediately, enjoying the sticky sweet and sour flavors in every bite.