Baked 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.

Baked Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant blend of baked chicken tossed in a tangy sweet and sour sauce paired with a medley of perfectly roasted vegetables. This dish balances lean protein with crisp, colorful veggies and a homemade sauce that elevates every bite.

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NUTRITION

341kcal
Protein
39.0g
Fat
9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

0.25 cup Pineapple Chunks

1 tablespoon Low Sodium Soy Sauce

1 teaspoon Rice Vinegar

0.5 teaspoon Cornstarch

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the low sodium soy sauce, rice vinegar, pineapple chunks (with a bit of their juice), and cornstarch until smooth to form the sweet and sour sauce.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Brush half of the sauce over the chicken.

  • 4

    Chop the red bell pepper into strips, break the broccoli into florets, and slice the carrot into rounds. Toss the vegetables in olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking tray.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender but still crisp.

  • 7

    About 5 minutes before the end of cooking, drizzle the remaining sauce over the chicken and vegetables, then return to the oven.

  • 8

    Once done, serve the baked sweet and sour chicken with roasted vegetables immediately and enjoy.

Baked 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.

Baked Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant blend of baked chicken tossed in a tangy sweet and sour sauce paired with a medley of perfectly roasted vegetables. This dish balances lean protein with crisp, colorful veggies and a homemade sauce that elevates every bite.

NUTRITION

341kcal
Protein
39.0g
Fat
9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

0.25 cup Pineapple Chunks

1 tablespoon Low Sodium Soy Sauce

1 teaspoon Rice Vinegar

0.5 teaspoon Cornstarch

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together the low sodium soy sauce, rice vinegar, pineapple chunks (with a bit of their juice), and cornstarch until smooth to form the sweet and sour sauce.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper. Brush half of the sauce over the chicken.

  • 4

    Chop the red bell pepper into strips, break the broccoli into florets, and slice the carrot into rounds. Toss the vegetables in olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the baking tray.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender but still crisp.

  • 7

    About 5 minutes before the end of cooking, drizzle the remaining sauce over the chicken and vegetables, then return to the oven.

  • 8

    Once done, serve the baked sweet and sour chicken with roasted vegetables immediately and enjoy.