Baked Sticky Sweet and Sour Chicken

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

Baked Sticky Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Baked Sticky Sweet and Sour Chicken

Savor the tangy-sweet flavors in this baked chicken dish where tender chicken breast is enveloped in a glossy, sticky sweet and sour sauce featuring pineapple, red bell pepper, and a hint of honey. Perfectly balanced for a light yet satisfying meal, this dish is ideal for those seeking a delicious fusion of vibrant colors and bold taste without sacrificing nutritional goals.

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NUTRITION

336kcal
Protein
37g
Fat
8.5g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Pineapple Chunks

1/2 cup Red Bell Pepper (sliced)

1 Tbsp Light Soy Sauce

1 Tbsp Rice Vinegar

1 tsp Honey

1 tsp Cornstarch

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil.

  • 2

    In a small bowl, combine the light soy sauce, rice vinegar, honey, and cornstarch dissolved in a teaspoon of water to form the sweet and sour sauce.

  • 3

    Place the chicken breast in the baking dish. Pour half of the sauce over the chicken ensuring it is well-coated.

  • 4

    Scatter the pineapple chunks and sliced red bell pepper around and on top of the chicken.

  • 5

    Bake in the oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

  • 6

    In the last 5 minutes of baking, spoon a little extra pan sauce over the chicken to enhance the sticky glaze.

  • 7

    Remove from the oven and let it rest for a couple of minutes before serving.

Baked Sticky Sweet and Sour Chicken

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

Baked Sticky Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Baked Sticky Sweet and Sour Chicken

Savor the tangy-sweet flavors in this baked chicken dish where tender chicken breast is enveloped in a glossy, sticky sweet and sour sauce featuring pineapple, red bell pepper, and a hint of honey. Perfectly balanced for a light yet satisfying meal, this dish is ideal for those seeking a delicious fusion of vibrant colors and bold taste without sacrificing nutritional goals.

NUTRITION

336kcal
Protein
37g
Fat
8.5g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Pineapple Chunks

1/2 cup Red Bell Pepper (sliced)

1 Tbsp Light Soy Sauce

1 Tbsp Rice Vinegar

1 tsp Honey

1 tsp Cornstarch

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil.

  • 2

    In a small bowl, combine the light soy sauce, rice vinegar, honey, and cornstarch dissolved in a teaspoon of water to form the sweet and sour sauce.

  • 3

    Place the chicken breast in the baking dish. Pour half of the sauce over the chicken ensuring it is well-coated.

  • 4

    Scatter the pineapple chunks and sliced red bell pepper around and on top of the chicken.

  • 5

    Bake in the oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

  • 6

    In the last 5 minutes of baking, spoon a little extra pan sauce over the chicken to enhance the sticky glaze.

  • 7

    Remove from the oven and let it rest for a couple of minutes before serving.