Baked Sweet & Sour Chicken with Roasted Bell Peppers and Pineapple

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

Baked Sweet & Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Baked Sweet & Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant and tangy dish featuring tender baked chicken breast paired with roasted red and green bell peppers and juicy pineapple chunks, all kissed with a homemade sweet and sour glaze. This dish offers a balance of protein and natural sweetness, with a hint of tanginess from rice vinegar and a subtle finish from olive oil.

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NUTRITION

432kcal
Protein
34.6g
Fat
13.6g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Green Bell Pepper

1 cup Pineapple Chunks

2 tbsp Pineapple Juice

1 tbsp Rice Vinegar

2 tsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the pineapple juice, rice vinegar, garlic powder, salt, and pepper to form the sweet and sour marinade.

  • 3

    Place the chicken breast in a baking dish and brush it generously with the marinade.

  • 4

    Slice the red and green bell peppers into strips and arrange them around the chicken in the dish.

  • 5

    Drizzle olive oil over the bell peppers and chicken for added flavor and moisture.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

  • 7

    During the last 5 minutes of baking, scatter the pineapple chunks over the chicken and peppers to warm them and meld the flavors.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.

Baked Sweet & Sour Chicken with Roasted Bell Peppers and Pineapple

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

Baked Sweet & Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Baked Sweet & Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant and tangy dish featuring tender baked chicken breast paired with roasted red and green bell peppers and juicy pineapple chunks, all kissed with a homemade sweet and sour glaze. This dish offers a balance of protein and natural sweetness, with a hint of tanginess from rice vinegar and a subtle finish from olive oil.

NUTRITION

432kcal
Protein
34.6g
Fat
13.6g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Green Bell Pepper

1 cup Pineapple Chunks

2 tbsp Pineapple Juice

1 tbsp Rice Vinegar

2 tsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix the pineapple juice, rice vinegar, garlic powder, salt, and pepper to form the sweet and sour marinade.

  • 3

    Place the chicken breast in a baking dish and brush it generously with the marinade.

  • 4

    Slice the red and green bell peppers into strips and arrange them around the chicken in the dish.

  • 5

    Drizzle olive oil over the bell peppers and chicken for added flavor and moisture.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

  • 7

    During the last 5 minutes of baking, scatter the pineapple chunks over the chicken and peppers to warm them and meld the flavors.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.