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.

Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender chicken breast in a tangy sweet and sour sauce paired with a colorful medley of roasted vegetables. This dish delivers a balance of savory, sweet, and zesty notes, making it a delightful option for dinner that’s as pleasing to the palate as it is nourishing.

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NUTRITION

385kcal
Protein
45.7g
Fat
10.1g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

1 medium Red Bell Pepper (~119g)

1/2 medium Zucchini (~50g)

1 small Carrot (~50g)

1/4 medium Red Onion (~25g)

1/4 cup Pineapple Chunks (~40g)

1 teaspoon Olive Oil (~5g)

1 teaspoon Honey (~7g)

1 teaspoon White Vinegar (~5g)

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PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Place them on a baking sheet.

  • 3

    Drizzle the vegetables with olive oil, and season lightly with salt and pepper. Toss to ensure even coating.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through for even cooking.

  • 5

    Meanwhile, slice the chicken breast into uniform pieces for quicker cooking.

  • 6

    In a small bowl, mix together the pineapple chunks, honey, and white vinegar to create the sweet and sour sauce.

  • 7

    Heat a non-stick skillet over medium-high heat. Add the chicken pieces and sear until golden brown, about 3-4 minutes per side until fully cooked.

  • 8

    Lower the heat and pour the sweet and sour sauce over the chicken, allowing it to simmer for 2-3 minutes for the flavors to meld.

  • 9

    Serve the sweet and sour chicken alongside the roasted vegetables. Enjoy your balanced and flavorful meal!

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.

Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender chicken breast in a tangy sweet and sour sauce paired with a colorful medley of roasted vegetables. This dish delivers a balance of savory, sweet, and zesty notes, making it a delightful option for dinner that’s as pleasing to the palate as it is nourishing.

NUTRITION

385kcal
Protein
45.7g
Fat
10.1g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

1 medium Red Bell Pepper (~119g)

1/2 medium Zucchini (~50g)

1 small Carrot (~50g)

1/4 medium Red Onion (~25g)

1/4 cup Pineapple Chunks (~40g)

1 teaspoon Olive Oil (~5g)

1 teaspoon Honey (~7g)

1 teaspoon White Vinegar (~5g)

PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Place them on a baking sheet.

  • 3

    Drizzle the vegetables with olive oil, and season lightly with salt and pepper. Toss to ensure even coating.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through for even cooking.

  • 5

    Meanwhile, slice the chicken breast into uniform pieces for quicker cooking.

  • 6

    In a small bowl, mix together the pineapple chunks, honey, and white vinegar to create the sweet and sour sauce.

  • 7

    Heat a non-stick skillet over medium-high heat. Add the chicken pieces and sear until golden brown, about 3-4 minutes per side until fully cooked.

  • 8

    Lower the heat and pour the sweet and sour sauce over the chicken, allowing it to simmer for 2-3 minutes for the flavors to meld.

  • 9

    Serve the sweet and sour chicken alongside the roasted vegetables. Enjoy your balanced and flavorful meal!