Sheet Pan Sweet and 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.

Sheet Pan Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant fusion of flavors with tender chicken breast bathed in a tangy sweet and sour sauce, complemented by roasted bell peppers, juicy pineapple, and a hint of aromatic garlic and ginger. This colorful sheet pan meal offers a delightful balance of savory and sweet, perfect for a healthy and satisfying dinner.

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NUTRITION

351kcal
Protein
45.3g
Fat
7.5g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup Red Bell Pepper (sliced)

½ cup Pineapple Chunks

¼ cup Yellow Onion (sliced)

1 tsp Honey

1 tbsp Rice Vinegar

2 cloves Garlic (minced)

1 tsp Ginger (grated)

½ tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper and yellow onion; set aside along with the pineapple chunks.

  • 3

    In a small bowl, whisk together the rice vinegar, honey, minced garlic, grated ginger, and olive oil to create the sweet and sour sauce.

  • 4

    Place the chicken breast on the sheet pan. Brush or drizzle half of the sauce over the chicken, ensuring it’s evenly coated.

  • 5

    Arrange the sliced bell pepper, onion, and pineapple chunks around the chicken on the sheet pan.

  • 6

    Drizzle the remaining sauce over the vegetables.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slight caramelization.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.

Sheet Pan Sweet and 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.

Sheet Pan Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant fusion of flavors with tender chicken breast bathed in a tangy sweet and sour sauce, complemented by roasted bell peppers, juicy pineapple, and a hint of aromatic garlic and ginger. This colorful sheet pan meal offers a delightful balance of savory and sweet, perfect for a healthy and satisfying dinner.

NUTRITION

351kcal
Protein
45.3g
Fat
7.5g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup Red Bell Pepper (sliced)

½ cup Pineapple Chunks

¼ cup Yellow Onion (sliced)

1 tsp Honey

1 tbsp Rice Vinegar

2 cloves Garlic (minced)

1 tsp Ginger (grated)

½ tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper and yellow onion; set aside along with the pineapple chunks.

  • 3

    In a small bowl, whisk together the rice vinegar, honey, minced garlic, grated ginger, and olive oil to create the sweet and sour sauce.

  • 4

    Place the chicken breast on the sheet pan. Brush or drizzle half of the sauce over the chicken, ensuring it’s evenly coated.

  • 5

    Arrange the sliced bell pepper, onion, and pineapple chunks around the chicken on the sheet pan.

  • 6

    Drizzle the remaining sauce over the vegetables.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slight caramelization.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.