Sheet Pan Sweet and Sour Chicken with Roasted Bell Peppers

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

Sheet Pan Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Roasted Bell Peppers

Savor the tangy and vibrant flavors of this sheet pan recipe featuring tender chicken bathed in a zesty sweet and sour sauce, paired with roasted bell peppers, red onions, and juicy pineapple chunks. Each bite perfectly balances savory, sweet, and slightly tart notes while ensuring a clean, well-rounded meal for your day.

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NUTRITION

390kcal
Protein
38.7g
Fat
9.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 medium Red Onion (110g)

1/2 cup Pineapple Chunks (82g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Low-Sodium Soy Sauce (16g)

1 teaspoon Rice Vinegar (5g)

1 clove Garlic (3g)

1 teaspoon Honey or Maple Syrup (7g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, minced garlic, and honey or maple syrup to create the sweet and sour sauce.

  • 3

    Place the 6 ounces of chicken breast on a sheet pan. Arrange the sliced red bell pepper, red onion wedges, and pineapple chunks around the chicken.

  • 4

    Drizzle with olive oil and generously brush the chicken with the sweet and sour sauce, reserving a little extra sauce for later if desired.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Turn the chicken and vegetables halfway through the roasting time to ensure even cooking.

  • 7

    Once done, remove from the oven, drizzle with any remaining sauce, and serve immediately.

Sheet Pan Sweet and Sour Chicken with Roasted Bell Peppers

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

Sheet Pan Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Roasted Bell Peppers

Savor the tangy and vibrant flavors of this sheet pan recipe featuring tender chicken bathed in a zesty sweet and sour sauce, paired with roasted bell peppers, red onions, and juicy pineapple chunks. Each bite perfectly balances savory, sweet, and slightly tart notes while ensuring a clean, well-rounded meal for your day.

NUTRITION

390kcal
Protein
38.7g
Fat
9.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 medium Red Onion (110g)

1/2 cup Pineapple Chunks (82g)

1 teaspoon Olive Oil (4.5g)

1 tablespoon Low-Sodium Soy Sauce (16g)

1 teaspoon Rice Vinegar (5g)

1 clove Garlic (3g)

1 teaspoon Honey or Maple Syrup (7g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, minced garlic, and honey or maple syrup to create the sweet and sour sauce.

  • 3

    Place the 6 ounces of chicken breast on a sheet pan. Arrange the sliced red bell pepper, red onion wedges, and pineapple chunks around the chicken.

  • 4

    Drizzle with olive oil and generously brush the chicken with the sweet and sour sauce, reserving a little extra sauce for later if desired.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Turn the chicken and vegetables halfway through the roasting time to ensure even cooking.

  • 7

    Once done, remove from the oven, drizzle with any remaining sauce, and serve immediately.