Sheet Pan Sweet and Sour Chicken and Roasted Vegetables

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

Sheet Pan Sweet and Sour Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken and Roasted Vegetables

A bright and balanced sheet pan meal featuring tender chicken glazed with a tangy sweet and sour sauce and roasted medley of bell peppers, broccoli, pineapple, and onions. Perfectly roasted to bring out natural sweetness, this dish is both visually appealing and satisfying.

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NUTRITION

384kcal
Protein
39.2g
Fat
9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Bell Pepper, sliced

1 cup Broccoli florets

1/2 cup Pineapple Chunks

1/4 medium Red Onion (quartered)

2 tbsp Sweet and Sour Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thinly slice the bell pepper, cut the broccoli into florets, cube the pineapple if not pre-cut, and quarter the red onion.

  • 3

    Place the chicken breast on a sheet pan and arrange all the vegetables around it.

  • 4

    Drizzle the olive oil over the vegetables for a light coating.

  • 5

    Brush the chicken breast generously with the sweet and sour sauce, reserving a small amount to drizzle over the vegetables later.

  • 6

    Roast on the sheet pan in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Halfway through roasting, drizzle the remaining sauce over the vegetables and toss gently to coat.

  • 8

    Remove from oven and serve immediately, enjoying the delightful balance of tangy, sweet, and savory flavors.

Sheet Pan Sweet and Sour Chicken and Roasted Vegetables

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

Sheet Pan Sweet and Sour Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken and Roasted Vegetables

A bright and balanced sheet pan meal featuring tender chicken glazed with a tangy sweet and sour sauce and roasted medley of bell peppers, broccoli, pineapple, and onions. Perfectly roasted to bring out natural sweetness, this dish is both visually appealing and satisfying.

NUTRITION

384kcal
Protein
39.2g
Fat
9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Bell Pepper, sliced

1 cup Broccoli florets

1/2 cup Pineapple Chunks

1/4 medium Red Onion (quartered)

2 tbsp Sweet and Sour Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Thinly slice the bell pepper, cut the broccoli into florets, cube the pineapple if not pre-cut, and quarter the red onion.

  • 3

    Place the chicken breast on a sheet pan and arrange all the vegetables around it.

  • 4

    Drizzle the olive oil over the vegetables for a light coating.

  • 5

    Brush the chicken breast generously with the sweet and sour sauce, reserving a small amount to drizzle over the vegetables later.

  • 6

    Roast on the sheet pan in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Halfway through roasting, drizzle the remaining sauce over the vegetables and toss gently to coat.

  • 8

    Remove from oven and serve immediately, enjoying the delightful balance of tangy, sweet, and savory flavors.