Pan-Seared Sweet and Sour Chicken with Roasted Bell Peppers

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

Pan-Seared Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant dish that pairs tender, pan-seared chicken with the tangy sweetness of a homemade sweet and sour glaze, elevated by the roasted flavor of bell peppers. This dish is both visually striking and perfectly balanced in tang and savor, delivering a satisfying meal ideal for dinner.

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NUTRITION

406kcal
Protein
54.2g
Fat
7.7g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Red Bell Pepper, sliced

2 tbsp Pineapple Juice

0.5 tbsp Honey

1 tsp Low Sodium Soy Sauce

1 clove Garlic

1 tsp Fresh Ginger, grated

2 tsp Olive Oil

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PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper if desired.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the chicken breast and sear each side until golden, about 3-4 minutes per side, then reduce heat and cook through until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, preheat the oven to 425°F. Toss the red bell pepper slices with the remaining olive oil and a pinch of salt, then spread them on a baking sheet. Roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 4

    In a small bowl, mix pineapple juice, honey, low sodium soy sauce, grated garlic, and ginger. Adjust the sweetness or tang to taste.

  • 5

    Once the chicken is cooked, remove it from the skillet and drizzle the sweet and sour sauce over it while it rests, allowing the flavors to meld.

  • 6

    Plate the chicken alongside the roasted bell peppers, and drizzle any remaining sauce from the pan over the dish.

  • 7

    Serve warm and enjoy the balanced, flavorful combination.

Pan-Seared Sweet and Sour Chicken with Roasted Bell Peppers

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

Pan-Seared Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant dish that pairs tender, pan-seared chicken with the tangy sweetness of a homemade sweet and sour glaze, elevated by the roasted flavor of bell peppers. This dish is both visually striking and perfectly balanced in tang and savor, delivering a satisfying meal ideal for dinner.

NUTRITION

406kcal
Protein
54.2g
Fat
7.7g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Red Bell Pepper, sliced

2 tbsp Pineapple Juice

0.5 tbsp Honey

1 tsp Low Sodium Soy Sauce

1 clove Garlic

1 tsp Fresh Ginger, grated

2 tsp Olive Oil

PREPARATION

  • 1

    Pat the chicken breast dry and season lightly with salt and pepper if desired.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the chicken breast and sear each side until golden, about 3-4 minutes per side, then reduce heat and cook through until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, preheat the oven to 425°F. Toss the red bell pepper slices with the remaining olive oil and a pinch of salt, then spread them on a baking sheet. Roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 4

    In a small bowl, mix pineapple juice, honey, low sodium soy sauce, grated garlic, and ginger. Adjust the sweetness or tang to taste.

  • 5

    Once the chicken is cooked, remove it from the skillet and drizzle the sweet and sour sauce over it while it rests, allowing the flavors to meld.

  • 6

    Plate the chicken alongside the roasted bell peppers, and drizzle any remaining sauce from the pan over the dish.

  • 7

    Serve warm and enjoy the balanced, flavorful combination.