Crispy Baked Chicken with Sweet & Sour Roasted Vegetables

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

Crispy Baked Chicken with Sweet & Sour Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Sweet & Sour Roasted Vegetables

Enjoy a perfectly crispy baked chicken paired with a vibrant medley of sweet and sour roasted vegetables. The tender chicken is seasoned to perfection and baked till crisp, while fresh red bell peppers, red onions, and a hint of pineapple sweetness are roasted with a light drizzle of olive oil for a dish that is both nutritious and bursting with flavors.

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NUTRITION

324kcal
Protein
45.2g
Fat
9.9g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup Red Bell Pepper (sliced)

0.5 cup Red Onion (sliced)

0.25 cup Pineapple Chunks

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel, then season with salt and pepper. Place it on the baking sheet.

  • 3

    In a mixing bowl, combine the sliced red bell pepper, red onion, and pineapple chunks. Drizzle with olive oil and season lightly with salt and pepper. Toss until evenly coated.

  • 4

    Arrange the vegetable mix around the chicken breast on the baking sheet.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized. For extra crispiness, broil for an additional 2-3 minutes if desired.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.

Crispy Baked Chicken with Sweet & Sour Roasted Vegetables

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

Crispy Baked Chicken with Sweet & Sour Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Sweet & Sour Roasted Vegetables

Enjoy a perfectly crispy baked chicken paired with a vibrant medley of sweet and sour roasted vegetables. The tender chicken is seasoned to perfection and baked till crisp, while fresh red bell peppers, red onions, and a hint of pineapple sweetness are roasted with a light drizzle of olive oil for a dish that is both nutritious and bursting with flavors.

NUTRITION

324kcal
Protein
45.2g
Fat
9.9g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup Red Bell Pepper (sliced)

0.5 cup Red Onion (sliced)

0.25 cup Pineapple Chunks

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel, then season with salt and pepper. Place it on the baking sheet.

  • 3

    In a mixing bowl, combine the sliced red bell pepper, red onion, and pineapple chunks. Drizzle with olive oil and season lightly with salt and pepper. Toss until evenly coated.

  • 4

    Arrange the vegetable mix around the chicken breast on the baking sheet.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized. For extra crispiness, broil for an additional 2-3 minutes if desired.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.