Sheet Pan Sweet & Sour Chicken with Pineapple and Bell Peppers

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

Sheet Pan Sweet & Sour Chicken with Pineapple and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet & Sour Chicken with Pineapple and Bell Peppers

A vibrant and balanced sheet pan creation featuring tender chicken breast, succulent pineapple chunks, and crisp bell peppers glazed in a tangy-sweet sauce. This dish offers a delightful burst of flavor with every bite while keeping your nutritional goals in check.

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NUTRITION

361kcal
Protein
33.7g
Fat
13.2g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup Pineapple Chunks

1 tbsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

1 tsp Honey

2 tsp Olive Oil

1 tsp Fresh Ginger (minced)

1 clove Garlic (minced)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into bite-sized pieces and slice the red bell pepper into strips. Drain the pineapple chunks if using canned variety, or use fresh chunks.

  • 3

    In a small bowl, whisk together the low sodium soy sauce, rice vinegar, honey, minced ginger, and minced garlic.

  • 4

    Place the chicken, bell pepper, and pineapple chunks on the sheet pan. Drizzle with olive oil and pour the sauce mixture evenly over the ingredients.

  • 5

    Toss everything gently to ensure the chicken and vegetables are evenly coated in the sweet and sour glaze.

  • 6

    Bake in the preheated oven for 18-22 minutes, stirring halfway through, until the chicken is fully cooked and the bell peppers are tender.

  • 7

    Serve warm, and enjoy this balanced, flavorful dish that perfectly fits your nutritional goals.

Sheet Pan Sweet & Sour Chicken with Pineapple and Bell Peppers

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

Sheet Pan Sweet & Sour Chicken with Pineapple and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet & Sour Chicken with Pineapple and Bell Peppers

A vibrant and balanced sheet pan creation featuring tender chicken breast, succulent pineapple chunks, and crisp bell peppers glazed in a tangy-sweet sauce. This dish offers a delightful burst of flavor with every bite while keeping your nutritional goals in check.

NUTRITION

361kcal
Protein
33.7g
Fat
13.2g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup Pineapple Chunks

1 tbsp Low Sodium Soy Sauce

1 tsp Rice Vinegar

1 tsp Honey

2 tsp Olive Oil

1 tsp Fresh Ginger (minced)

1 clove Garlic (minced)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into bite-sized pieces and slice the red bell pepper into strips. Drain the pineapple chunks if using canned variety, or use fresh chunks.

  • 3

    In a small bowl, whisk together the low sodium soy sauce, rice vinegar, honey, minced ginger, and minced garlic.

  • 4

    Place the chicken, bell pepper, and pineapple chunks on the sheet pan. Drizzle with olive oil and pour the sauce mixture evenly over the ingredients.

  • 5

    Toss everything gently to ensure the chicken and vegetables are evenly coated in the sweet and sour glaze.

  • 6

    Bake in the preheated oven for 18-22 minutes, stirring halfway through, until the chicken is fully cooked and the bell peppers are tender.

  • 7

    Serve warm, and enjoy this balanced, flavorful dish that perfectly fits your nutritional goals.