Crispy Baked Sweet & 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 & Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet & Sour Chicken with Roasted Vegetables

Enjoy a delightful balance of tangy-sweet flavor and crispy baked chicken paired with beautifully roasted vegetables. This dish features succulent chicken breast coated in a light, homemade sweet and sour glaze, complemented by vibrant bell peppers, pineapple, and a medley of roasted broccoli and onions.

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NUTRITION

338kcal
Protein
36.3g
Fat
9.0g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup Pineapple Chunks

1/4 medium Sweet Onion (chopped)

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

1 cup Broccoli Florets

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the low-sodium soy sauce and pineapple chunks to create a light sweet and sour marinade.

  • 3

    Place the chicken breast on a lightly oiled baking tray and spoon the marinade evenly over it. Let it sit for 10 minutes to absorb the flavors.

  • 4

    Chop the red bell pepper, sweet onion, and broccoli into bite-sized pieces. Toss them in the remaining olive oil with a pinch of salt and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly charred.

  • 7

    For extra crispiness, you can broil the dish for an additional 2-3 minutes at the end of baking.

  • 8

    Plate the chicken with a generous serving of roasted vegetables and serve warm.

Crispy Baked Sweet & 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 & Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet & Sour Chicken with Roasted Vegetables

Enjoy a delightful balance of tangy-sweet flavor and crispy baked chicken paired with beautifully roasted vegetables. This dish features succulent chicken breast coated in a light, homemade sweet and sour glaze, complemented by vibrant bell peppers, pineapple, and a medley of roasted broccoli and onions.

NUTRITION

338kcal
Protein
36.3g
Fat
9.0g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup Pineapple Chunks

1/4 medium Sweet Onion (chopped)

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

1 cup Broccoli Florets

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, mix the low-sodium soy sauce and pineapple chunks to create a light sweet and sour marinade.

  • 3

    Place the chicken breast on a lightly oiled baking tray and spoon the marinade evenly over it. Let it sit for 10 minutes to absorb the flavors.

  • 4

    Chop the red bell pepper, sweet onion, and broccoli into bite-sized pieces. Toss them in the remaining olive oil with a pinch of salt and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly charred.

  • 7

    For extra crispiness, you can broil the dish for an additional 2-3 minutes at the end of baking.

  • 8

    Plate the chicken with a generous serving of roasted vegetables and serve warm.