Sticky 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.

Sticky Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sticky Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant and hearty dish featuring tender, sticky chicken with a balanced sweet and sour glaze, complemented by the sweet char of roasted red and yellow bell peppers. Perfectly prepared for a nutritious and flavorful dinner.

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NUTRITION

431kcal
Protein
45.4g
Fat
10.1g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 tbsp Honey

1 tbsp Apple Cider Vinegar

1 tbsp Low-Sodium Soy Sauce

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red and yellow bell peppers into strips. Toss them with olive oil, a pinch of salt, and pepper, then spread them out on a baking sheet.

  • 3

    Roast the bell peppers in the oven for 20-25 minutes until they are tender and slightly charred on the edges.

  • 4

    While the peppers roast, prepare the chicken. Pat the chicken breast dry and season lightly with salt and pepper.

  • 5

    In a small bowl, combine honey, apple cider vinegar, low-sodium soy sauce, minced garlic, and grated fresh ginger to create the sticky sweet and sour sauce.

  • 6

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear on both sides until golden, about 3-4 minutes per side.

  • 7

    Reduce the heat to medium-low and pour the prepared sauce over the chicken. Allow the chicken to cook in the sauce for an additional 5-7 minutes, turning occasionally so it gets well coated and sticky.

  • 8

    Once the chicken is cooked through and the sauce has thickened, remove from heat.

  • 9

    Plate the chicken and top with the roasted bell peppers. Drizzle any remaining sauce over the top and serve immediately.

Sticky 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.

Sticky Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sticky Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant and hearty dish featuring tender, sticky chicken with a balanced sweet and sour glaze, complemented by the sweet char of roasted red and yellow bell peppers. Perfectly prepared for a nutritious and flavorful dinner.

NUTRITION

431kcal
Protein
45.4g
Fat
10.1g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 tbsp Honey

1 tbsp Apple Cider Vinegar

1 tbsp Low-Sodium Soy Sauce

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red and yellow bell peppers into strips. Toss them with olive oil, a pinch of salt, and pepper, then spread them out on a baking sheet.

  • 3

    Roast the bell peppers in the oven for 20-25 minutes until they are tender and slightly charred on the edges.

  • 4

    While the peppers roast, prepare the chicken. Pat the chicken breast dry and season lightly with salt and pepper.

  • 5

    In a small bowl, combine honey, apple cider vinegar, low-sodium soy sauce, minced garlic, and grated fresh ginger to create the sticky sweet and sour sauce.

  • 6

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear on both sides until golden, about 3-4 minutes per side.

  • 7

    Reduce the heat to medium-low and pour the prepared sauce over the chicken. Allow the chicken to cook in the sauce for an additional 5-7 minutes, turning occasionally so it gets well coated and sticky.

  • 8

    Once the chicken is cooked through and the sauce has thickened, remove from heat.

  • 9

    Plate the chicken and top with the roasted bell peppers. Drizzle any remaining sauce over the top and serve immediately.