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 a vibrant twist on classic sweet and sour chicken, featuring tender baked chicken breast paired with a medley of roasted red and yellow bell peppers, tossed in a tangy-sweet pineapple-infused sauce. This dish bursts with color and flavor, perfect for a balanced and satisfying meal.

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NUTRITION

341kcal
Protein
43.2g
Fat
4.9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 cup Pineapple Chunks

1 tablespoon Rice Vinegar

1 teaspoon Honey

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Fresh Ginger

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the chicken breast on a lightly greased baking sheet. Season with a pinch of salt and pepper if desired.

  • 3

    In a bowl, combine rice vinegar, honey, low-sodium soy sauce, minced garlic, and grated fresh ginger to create the sweet and sour sauce.

  • 4

    Slice the red and yellow bell peppers into strips. Toss them in a little olive oil, salt, and pepper.

  • 5

    Arrange the bell pepper strips around the chicken on the baking sheet. Drizzle half of the sauce over the chicken.

  • 6

    Bake for about 20-25 minutes, until the chicken is cooked through and the bell peppers are tender and slightly charred at the edges.

  • 7

    In the last 5 minutes of baking, scatter the pineapple chunks over the dish, allowing them to warm and mingle with the flavors.

  • 8

    Remove from the oven and drizzle the remaining sauce over the dish before serving.

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 a vibrant twist on classic sweet and sour chicken, featuring tender baked chicken breast paired with a medley of roasted red and yellow bell peppers, tossed in a tangy-sweet pineapple-infused sauce. This dish bursts with color and flavor, perfect for a balanced and satisfying meal.

NUTRITION

341kcal
Protein
43.2g
Fat
4.9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 cup Pineapple Chunks

1 tablespoon Rice Vinegar

1 teaspoon Honey

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Fresh Ginger

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the chicken breast on a lightly greased baking sheet. Season with a pinch of salt and pepper if desired.

  • 3

    In a bowl, combine rice vinegar, honey, low-sodium soy sauce, minced garlic, and grated fresh ginger to create the sweet and sour sauce.

  • 4

    Slice the red and yellow bell peppers into strips. Toss them in a little olive oil, salt, and pepper.

  • 5

    Arrange the bell pepper strips around the chicken on the baking sheet. Drizzle half of the sauce over the chicken.

  • 6

    Bake for about 20-25 minutes, until the chicken is cooked through and the bell peppers are tender and slightly charred at the edges.

  • 7

    In the last 5 minutes of baking, scatter the pineapple chunks over the dish, allowing them to warm and mingle with the flavors.

  • 8

    Remove from the oven and drizzle the remaining sauce over the dish before serving.