Sheet Pan Sweet and 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 Sweet and Sour Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken and Roasted Vegetables

Enjoy a vibrant sheet pan meal featuring tender, sweet and sour marinated chicken paired with a medley of roasted pineapple, red bell pepper, red onion, and broccoli. The harmonious blend of tangy pineapple juice and a hint of olive oil elevates this dish, making it both flavorful and balanced—a perfect go-to for a wholesome dinner.

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NUTRITION

435kcal
Protein
47.2g
Fat
12.1g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Pineapple Chunks

1/2 cup Red Bell Pepper Slices

1/2 cup Red Onion Slices

1/2 cup Broccoli Florets

2 tsp Olive Oil

1 tbsp Pineapple Juice

1 tsp Apple Cider Vinegar

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine pineapple juice, apple cider vinegar, garlic powder, salt, and pepper. Drizzle in olive oil and mix to form a light sweet and sour marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring an even coating. Let marinate for 10 minutes.

  • 4

    On the prepared sheet pan, arrange the marinated chicken alongside the pineapple chunks, red bell pepper slices, red onion slices, and broccoli florets.

  • 5

    Drizzle the remaining marinade over the vegetables for added flavor.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve warm.

Sheet Pan Sweet and 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 Sweet and Sour Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken and Roasted Vegetables

Enjoy a vibrant sheet pan meal featuring tender, sweet and sour marinated chicken paired with a medley of roasted pineapple, red bell pepper, red onion, and broccoli. The harmonious blend of tangy pineapple juice and a hint of olive oil elevates this dish, making it both flavorful and balanced—a perfect go-to for a wholesome dinner.

NUTRITION

435kcal
Protein
47.2g
Fat
12.1g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Pineapple Chunks

1/2 cup Red Bell Pepper Slices

1/2 cup Red Onion Slices

1/2 cup Broccoli Florets

2 tsp Olive Oil

1 tbsp Pineapple Juice

1 tsp Apple Cider Vinegar

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine pineapple juice, apple cider vinegar, garlic powder, salt, and pepper. Drizzle in olive oil and mix to form a light sweet and sour marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring an even coating. Let marinate for 10 minutes.

  • 4

    On the prepared sheet pan, arrange the marinated chicken alongside the pineapple chunks, red bell pepper slices, red onion slices, and broccoli florets.

  • 5

    Drizzle the remaining marinade over the vegetables for added flavor.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve warm.