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 bright and flavorful twist on a classic favorite with tender, roasted chicken breast paired with caramelized pineapple and vibrant bell peppers, all tossed in a homemade sweet and sour glaze. This dish offers a perfect balance of savory and tangy flavors, making it a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

377kcal
Protein
38.6g
Fat
9g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Pineapple Chunks

1 cup Bell Peppers (sliced)

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tsp Honey

1 tsp Fresh Ginger (minced)

1 clove Garlic (minced)

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, minced ginger, and minced garlic to create the sweet and sour glaze.

  • 3

    Place the chicken breast on the prepared sheet pan. Brush the chicken lightly with olive oil and season with a pinch of salt and pepper if desired.

  • 4

    Arrange the pineapple chunks and sliced bell peppers around the chicken on the same sheet pan.

  • 5

    Drizzle the sweet and sour glaze evenly over the chicken and vegetables.

  • 6

    Roast in the preheated oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  • 7

    Remove the pan from the oven and let it rest for a couple of minutes before serving.

  • 8

    Plate the chicken with a generous serving of roasted pineapple and bell peppers, enjoying the balanced tangy sweetness and savory flavors throughout.

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 bright and flavorful twist on a classic favorite with tender, roasted chicken breast paired with caramelized pineapple and vibrant bell peppers, all tossed in a homemade sweet and sour glaze. This dish offers a perfect balance of savory and tangy flavors, making it a versatile meal for breakfast, lunch, or dinner.

NUTRITION

377kcal
Protein
38.6g
Fat
9g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Pineapple Chunks

1 cup Bell Peppers (sliced)

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tsp Honey

1 tsp Fresh Ginger (minced)

1 clove Garlic (minced)

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, minced ginger, and minced garlic to create the sweet and sour glaze.

  • 3

    Place the chicken breast on the prepared sheet pan. Brush the chicken lightly with olive oil and season with a pinch of salt and pepper if desired.

  • 4

    Arrange the pineapple chunks and sliced bell peppers around the chicken on the same sheet pan.

  • 5

    Drizzle the sweet and sour glaze evenly over the chicken and vegetables.

  • 6

    Roast in the preheated oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  • 7

    Remove the pan from the oven and let it rest for a couple of minutes before serving.

  • 8

    Plate the chicken with a generous serving of roasted pineapple and bell peppers, enjoying the balanced tangy sweetness and savory flavors throughout.