Sheet Pan Sweet and Sour Chicken with Roasted Pineapple and 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 Pineapple and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Roasted Pineapple and Bell Peppers

Enjoy a vibrant mix of tender chicken breast, sweet roasted pineapple, and colorful bell peppers tossed in a tangy sweet and sour glaze. This dish bursts with the fresh flavors of garlic and ginger while keeping the meal balanced to perfectly support your nutrition and fitness goals.

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NUTRITION

448kcal
Protein
57.7g
Fat
6.8g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup chopped Green Bell Pepper

1/2 cup Pineapple Chunks

1 tbsp Soy Sauce

1/2 tbsp Honey

1/2 tbsp Apple Cider Vinegar

1 clove Minced Garlic

1 tsp Grated Ginger

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together soy sauce, honey, apple cider vinegar, minced garlic, and grated ginger to create the sweet and sour marinade.

  • 3

    Place the chicken breast, red bell pepper, and green bell pepper on the sheet pan. Drizzle half of the marinade over the chicken and veggies, making sure everything is evenly coated.

  • 4

    Roast in the preheated oven for 15 minutes.

  • 5

    Remove the sheet pan from the oven, add the pineapple chunks to the pan, and drizzle the remaining marinade over the pineapple and chicken.

  • 6

    Return the pan to the oven and roast for an additional 10 minutes, or until the chicken is cooked through and the vegetables are tender with slight charring on the edges.

  • 7

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

Sheet Pan Sweet and Sour Chicken with Roasted Pineapple and 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 Pineapple and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Roasted Pineapple and Bell Peppers

Enjoy a vibrant mix of tender chicken breast, sweet roasted pineapple, and colorful bell peppers tossed in a tangy sweet and sour glaze. This dish bursts with the fresh flavors of garlic and ginger while keeping the meal balanced to perfectly support your nutrition and fitness goals.

NUTRITION

448kcal
Protein
57.7g
Fat
6.8g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup chopped Green Bell Pepper

1/2 cup Pineapple Chunks

1 tbsp Soy Sauce

1/2 tbsp Honey

1/2 tbsp Apple Cider Vinegar

1 clove Minced Garlic

1 tsp Grated Ginger

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together soy sauce, honey, apple cider vinegar, minced garlic, and grated ginger to create the sweet and sour marinade.

  • 3

    Place the chicken breast, red bell pepper, and green bell pepper on the sheet pan. Drizzle half of the marinade over the chicken and veggies, making sure everything is evenly coated.

  • 4

    Roast in the preheated oven for 15 minutes.

  • 5

    Remove the sheet pan from the oven, add the pineapple chunks to the pan, and drizzle the remaining marinade over the pineapple and chicken.

  • 6

    Return the pan to the oven and roast for an additional 10 minutes, or until the chicken is cooked through and the vegetables are tender with slight charring on the edges.

  • 7

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