Sheet Pan Sweet and Sour Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant sheet pan meal featuring tender chicken breast glazed with a tangy sweet and sour sauce, paired with a colorful medley of roasted red bell pepper, broccoli, carrots, and a hint of pineapple for a burst of tropical sweetness. This one-pan dish offers an enticing balance of flavors and textures that makes clean eating both delicious and convenient.

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NUTRITION

471kcal
Protein
51.1g
Fat
8.1g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

1/2 cup Pineapple Chunks

2 tablespoons Sweet and Sour Sauce

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into bite-sized pieces and place them in a large mixing bowl.

  • 3

    Slice the red bell pepper into strips, chop the broccoli into florets, and cut the carrot into rounds. Add these vegetables and the pineapple chunks to the bowl with the chicken.

  • 4

    Drizzle with olive oil and add the sweet and sour sauce. Toss everything gently until the chicken and vegetables are evenly coated.

  • 5

    Spread the mixture evenly on a sheet pan lined with parchment paper.

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring halfway through for even cooking, until the chicken is cooked through and the vegetables are tender.

  • 7

    Serve hot and enjoy your nutritious, flavorful sheet pan meal.

Sheet Pan Sweet and Sour Chicken with Roasted Vegetables

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 Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant sheet pan meal featuring tender chicken breast glazed with a tangy sweet and sour sauce, paired with a colorful medley of roasted red bell pepper, broccoli, carrots, and a hint of pineapple for a burst of tropical sweetness. This one-pan dish offers an enticing balance of flavors and textures that makes clean eating both delicious and convenient.

NUTRITION

471kcal
Protein
51.1g
Fat
8.1g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

1/2 cup Pineapple Chunks

2 tablespoons Sweet and Sour Sauce

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into bite-sized pieces and place them in a large mixing bowl.

  • 3

    Slice the red bell pepper into strips, chop the broccoli into florets, and cut the carrot into rounds. Add these vegetables and the pineapple chunks to the bowl with the chicken.

  • 4

    Drizzle with olive oil and add the sweet and sour sauce. Toss everything gently until the chicken and vegetables are evenly coated.

  • 5

    Spread the mixture evenly on a sheet pan lined with parchment paper.

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring halfway through for even cooking, until the chicken is cooked through and the vegetables are tender.

  • 7

    Serve hot and enjoy your nutritious, flavorful sheet pan meal.