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

Enjoy a vibrant sheet pan dinner featuring tender, juicy chicken breast tossed in a tangy sweet and sour sauce, complemented by the caramelized sweetness of roasted bell peppers and red onions. This balanced meal brings together savory, sweet, and tangy flavors for a delicious, wholesome dinner that's as visually appealing as it is nutritious.

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NUTRITION

392kcal
Protein
45.1g
Fat
10g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (120g)

1/4 Red Onion (40g)

1/2 cup Pineapple Chunks (82g)

1 tbsp Sweet and Sour Sauce (15g)

1 tsp Olive Oil (5g)

1 tsp Fresh Ginger, grated (2g)

1 tsp Minced Garlic (3g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine the sweet and sour sauce, olive oil, grated ginger, and minced garlic to form a marinade.

  • 3

    Place the chicken breast on a large sheet pan. Brush the chicken generously with the marinade.

  • 4

    Slice the red bell pepper and red onion into strips. Scatter them around the chicken on the sheet pan.

  • 5

    Distribute the pineapple chunks evenly over the chicken and vegetables.

  • 6

    Roast in the preheated oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for 5 minutes, then serve warm.

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

Enjoy a vibrant sheet pan dinner featuring tender, juicy chicken breast tossed in a tangy sweet and sour sauce, complemented by the caramelized sweetness of roasted bell peppers and red onions. This balanced meal brings together savory, sweet, and tangy flavors for a delicious, wholesome dinner that's as visually appealing as it is nutritious.

NUTRITION

392kcal
Protein
45.1g
Fat
10g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (120g)

1/4 Red Onion (40g)

1/2 cup Pineapple Chunks (82g)

1 tbsp Sweet and Sour Sauce (15g)

1 tsp Olive Oil (5g)

1 tsp Fresh Ginger, grated (2g)

1 tsp Minced Garlic (3g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine the sweet and sour sauce, olive oil, grated ginger, and minced garlic to form a marinade.

  • 3

    Place the chicken breast on a large sheet pan. Brush the chicken generously with the marinade.

  • 4

    Slice the red bell pepper and red onion into strips. Scatter them around the chicken on the sheet pan.

  • 5

    Distribute the pineapple chunks evenly over the chicken and vegetables.

  • 6

    Roast in the preheated oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for 5 minutes, then serve warm.