Baked 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.

Baked Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy tender baked chicken breast glazed in a vibrant sweet and sour sauce paired with beautifully roasted bell peppers that bring a burst of color and flavor to your plate. This harmonious dish balances tangy, sweet notes with savory roasted goodness, creating a delightful meal that's perfect for a nourishing dinner.

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NUTRITION

320kcal
Protein
37.1g
Fat
9g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/4 cup Pineapple Chunks

1 tbsp Tomato Paste

1 tsp Honey

1 tbsp Rice Vinegar

1 tsp Sesame Oil

1 tsp minced Ginger

1 clove minced Garlic

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast on a lightly greased baking tray. Season both sides with salt and pepper.

  • 3

    In a small bowl, combine pineapple chunks, tomato paste, honey, rice vinegar, sesame oil, minced ginger, and minced garlic to create the sweet and sour sauce.

  • 4

    Brush half of the sauce over the chicken, reserving the remainder for serving.

  • 5

    Slice the red bell pepper into strips and arrange them around the chicken on the baking tray.

  • 6

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the bell peppers are tender and slightly charred on the edges.

  • 7

    Remove from the oven, drizzle the remaining sauce over the chicken and roasted bell peppers, and serve immediately.

Baked 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.

Baked Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy tender baked chicken breast glazed in a vibrant sweet and sour sauce paired with beautifully roasted bell peppers that bring a burst of color and flavor to your plate. This harmonious dish balances tangy, sweet notes with savory roasted goodness, creating a delightful meal that's perfect for a nourishing dinner.

NUTRITION

320kcal
Protein
37.1g
Fat
9g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1/4 cup Pineapple Chunks

1 tbsp Tomato Paste

1 tsp Honey

1 tbsp Rice Vinegar

1 tsp Sesame Oil

1 tsp minced Ginger

1 clove minced Garlic

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast on a lightly greased baking tray. Season both sides with salt and pepper.

  • 3

    In a small bowl, combine pineapple chunks, tomato paste, honey, rice vinegar, sesame oil, minced ginger, and minced garlic to create the sweet and sour sauce.

  • 4

    Brush half of the sauce over the chicken, reserving the remainder for serving.

  • 5

    Slice the red bell pepper into strips and arrange them around the chicken on the baking tray.

  • 6

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the bell peppers are tender and slightly charred on the edges.

  • 7

    Remove from the oven, drizzle the remaining sauce over the chicken and roasted bell peppers, and serve immediately.