Sheet Pan Sweet and Sour Chicken and Veggies

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

Sheet Pan Sweet and Sour Chicken and Veggies

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken and Veggies

Enjoy a vibrant medley of tender chicken breast, crisp bell peppers, red onions, snap peas, and juicy pineapple chunks all tossed in a tangy sweet and sour sauce. This colorful sheet pan dish balances savory and fruity flavors while delivering a nutritious, lean protein meal.

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NUTRITION

367kcal
Protein
35.2g
Fat
8.8g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Red Onion

1/2 cup Pineapple Chunks

1/2 cup Snap Peas

1 teaspoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

2 tablespoons Pineapple Juice

2 cloves Garlic

1 teaspoon Fresh Ginger

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces and chop the red bell pepper, red onion, snap peas, and pineapple chunks.

  • 3

    In a bowl, whisk together olive oil, low-sodium soy sauce, pineapple juice, minced garlic, and grated ginger for the sweet and sour sauce.

  • 4

    Toss the chicken and all vegetables with the sauce until evenly coated.

  • 5

    Spread the mixture out evenly on the sheet pan, ensuring the chicken pieces and veggies are in a single layer.

  • 6

    Roast in the preheated oven for 18-22 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender.

  • 7

    Remove from the oven and serve immediately, enjoying the balance of tangy, sweet, and savory flavors.

Sheet Pan Sweet and Sour Chicken and Veggies

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

Sheet Pan Sweet and Sour Chicken and Veggies

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken and Veggies

Enjoy a vibrant medley of tender chicken breast, crisp bell peppers, red onions, snap peas, and juicy pineapple chunks all tossed in a tangy sweet and sour sauce. This colorful sheet pan dish balances savory and fruity flavors while delivering a nutritious, lean protein meal.

NUTRITION

367kcal
Protein
35.2g
Fat
8.8g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Red Onion

1/2 cup Pineapple Chunks

1/2 cup Snap Peas

1 teaspoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

2 tablespoons Pineapple Juice

2 cloves Garlic

1 teaspoon Fresh Ginger

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into bite-sized pieces and chop the red bell pepper, red onion, snap peas, and pineapple chunks.

  • 3

    In a bowl, whisk together olive oil, low-sodium soy sauce, pineapple juice, minced garlic, and grated ginger for the sweet and sour sauce.

  • 4

    Toss the chicken and all vegetables with the sauce until evenly coated.

  • 5

    Spread the mixture out evenly on the sheet pan, ensuring the chicken pieces and veggies are in a single layer.

  • 6

    Roast in the preheated oven for 18-22 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender.

  • 7

    Remove from the oven and serve immediately, enjoying the balance of tangy, sweet, and savory flavors.