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 vibrant, one-pan meal where tender chicken breast meets the tropical tang of roasted pineapple and the crisp sweetness of red and yellow bell peppers, all lightly glazed with a homemade sweet and sour sauce. This delightful recipe is perfectly balanced, delivering a fulfilling, clean-eating experience that's as visually appealing as it is delicious.

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NUTRITION

403kcal
Protein
38.5g
Fat
8.5g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Pineapple Chunks

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 tsp Olive Oil

1 tbsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

1 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

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

  • 3

    Place the chicken breast on the sheet pan. Arrange the pineapple chunks, red bell pepper slices, and yellow bell pepper slices around the chicken.

  • 4

    Drizzle the olive oil evenly over the chicken and vegetables, then pour the sweet and sour glaze over everything.

  • 5

    Toss the vegetables gently so they are lightly coated in the glaze and olive oil.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let it rest for a couple of minutes before serving. Enjoy your balanced meal!

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 vibrant, one-pan meal where tender chicken breast meets the tropical tang of roasted pineapple and the crisp sweetness of red and yellow bell peppers, all lightly glazed with a homemade sweet and sour sauce. This delightful recipe is perfectly balanced, delivering a fulfilling, clean-eating experience that's as visually appealing as it is delicious.

NUTRITION

403kcal
Protein
38.5g
Fat
8.5g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Pineapple Chunks

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 tsp Olive Oil

1 tbsp Rice Vinegar

1 tsp Low-Sodium Soy Sauce

1 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

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

  • 3

    Place the chicken breast on the sheet pan. Arrange the pineapple chunks, red bell pepper slices, and yellow bell pepper slices around the chicken.

  • 4

    Drizzle the olive oil evenly over the chicken and vegetables, then pour the sweet and sour glaze over everything.

  • 5

    Toss the vegetables gently so they are lightly coated in the glaze and olive oil.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let it rest for a couple of minutes before serving. Enjoy your balanced meal!