Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

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

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender chicken breast coated in a light, crispy finish, tossed in a tangy sweet and sour glaze with pineapple and red bell pepper. Roasted broccoli and red onion rounds out the plate for a colorful, nutrient-rich meal that's as delicious as it is balanced.

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NUTRITION

444kcal
Protein
50.4g
Fat
4.6g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (boneless, skinless)

1 medium Red Bell Pepper

1/2 cup Pineapple Chunks

1 cup Broccoli Florets

1/4 medium Red Onion

1 tbsp Light Soy Sauce

1 tsp Honey

1 tsp Apple Cider Vinegar

1/2 tsp Cornstarch

Salt, Pepper, Garlic Powder, Grated Ginger (to taste)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the chicken breast into bite-size pieces. Season with salt, pepper, garlic powder, and grated ginger.

  • 3

    In a small bowl, mix together the light soy sauce, honey, apple cider vinegar, cornstarch, and a splash of water to create a smooth sauce.

  • 4

    In a mixing bowl, combine the chicken with chopped red bell pepper, pineapple chunks, and a few slices of red onion.

  • 5

    Toss the vegetables and chicken in the sauce ensuring an even coat.

  • 6

    Spread the mixture on a parchment-lined baking tray. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are lightly charred.

  • 7

    Meanwhile, steam or roast broccoli florets separately until tender. Once done, plate alongside the baked chicken mixture.

  • 8

    Drizzle any remaining sauce over the dish, adjust seasonings as necessary, and serve immediately.

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

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

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender chicken breast coated in a light, crispy finish, tossed in a tangy sweet and sour glaze with pineapple and red bell pepper. Roasted broccoli and red onion rounds out the plate for a colorful, nutrient-rich meal that's as delicious as it is balanced.

NUTRITION

444kcal
Protein
50.4g
Fat
4.6g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (boneless, skinless)

1 medium Red Bell Pepper

1/2 cup Pineapple Chunks

1 cup Broccoli Florets

1/4 medium Red Onion

1 tbsp Light Soy Sauce

1 tsp Honey

1 tsp Apple Cider Vinegar

1/2 tsp Cornstarch

Salt, Pepper, Garlic Powder, Grated Ginger (to taste)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the chicken breast into bite-size pieces. Season with salt, pepper, garlic powder, and grated ginger.

  • 3

    In a small bowl, mix together the light soy sauce, honey, apple cider vinegar, cornstarch, and a splash of water to create a smooth sauce.

  • 4

    In a mixing bowl, combine the chicken with chopped red bell pepper, pineapple chunks, and a few slices of red onion.

  • 5

    Toss the vegetables and chicken in the sauce ensuring an even coat.

  • 6

    Spread the mixture on a parchment-lined baking tray. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are lightly charred.

  • 7

    Meanwhile, steam or roast broccoli florets separately until tender. Once done, plate alongside the baked chicken mixture.

  • 8

    Drizzle any remaining sauce over the dish, adjust seasonings as necessary, and serve immediately.