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

Savor the vibrant blend of tangy pineapple and colorful bell peppers paired with succulent chicken breast on a sheet pan. This dish bursts with a sweet and sour flavor profile enhanced by a light, homemade sauce and a hint of ginger. Perfectly roasted for a caramelized finish, this meal is both visually appealing and balanced in macros, making it an ideal option for a healthy brunch, lunch, or dinner.

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NUTRITION

356kcal
Protein
38.2g
Fat
8.8g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Pineapple Chunks

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into 1-inch pieces for even roasting. Slice the bell pepper into strips.

  • 3

    In a small bowl, whisk together olive oil, low-sodium soy sauce, rice vinegar, grated ginger, and minced garlic to create the sweet and sour marinade.

  • 4

    Place the chicken, pineapple chunks, and bell pepper strips onto the prepared sheet pan. Drizzle with the marinade and toss gently to coat all pieces evenly.

  • 5

    Spread the mixture in a single layer to ensure even cooking. Roast in the preheated oven for 18-20 minutes, stirring halfway through, until the chicken is fully cooked and the edges of the pineapple begin to caramelize.

  • 6

    Remove from the oven, give a final toss to mix the flavors, and serve warm as a flavorful standalone dish.

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

Savor the vibrant blend of tangy pineapple and colorful bell peppers paired with succulent chicken breast on a sheet pan. This dish bursts with a sweet and sour flavor profile enhanced by a light, homemade sauce and a hint of ginger. Perfectly roasted for a caramelized finish, this meal is both visually appealing and balanced in macros, making it an ideal option for a healthy brunch, lunch, or dinner.

NUTRITION

356kcal
Protein
38.2g
Fat
8.8g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Pineapple Chunks

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into 1-inch pieces for even roasting. Slice the bell pepper into strips.

  • 3

    In a small bowl, whisk together olive oil, low-sodium soy sauce, rice vinegar, grated ginger, and minced garlic to create the sweet and sour marinade.

  • 4

    Place the chicken, pineapple chunks, and bell pepper strips onto the prepared sheet pan. Drizzle with the marinade and toss gently to coat all pieces evenly.

  • 5

    Spread the mixture in a single layer to ensure even cooking. Roast in the preheated oven for 18-20 minutes, stirring halfway through, until the chicken is fully cooked and the edges of the pineapple begin to caramelize.

  • 6

    Remove from the oven, give a final toss to mix the flavors, and serve warm as a flavorful standalone dish.