Roasted Sweet and Sour Chicken and Bell Peppers

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

Roasted Sweet and Sour Chicken and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Sweet and Sour Chicken and Bell Peppers

Enjoy a vibrant medley of roasted chicken, bell peppers, and pineapples, drizzled with a tangy sweet and sour sauce. This dish features succulent chicken breast combined with crisp vegetables and a light touch of olive oil, creating a balanced, flavorful meal perfect for any time of the day.

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NUTRITION

426kcal
Protein
45.1g
Fat
18.5g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

1/2 cup Pineapple Chunks

1 tbsp Olive Oil

1 tbsp Rice Vinegar

1 tsp Honey

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the chicken breast into bite-sized pieces. Slice the red bell pepper and red onion, and prepare pineapple chunks if not already done.

  • 3

    In a mixing bowl, whisk together the olive oil, rice vinegar, honey, minced garlic, salt, and pepper to form the sweet and sour sauce.

  • 4

    Combine the chicken pieces, bell pepper, onion, and pineapple in the bowl. Toss thoroughly until everything is evenly coated with the sauce.

  • 5

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

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven, adjust seasoning if necessary, and serve hot.

Roasted Sweet and Sour Chicken and Bell Peppers

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

Roasted Sweet and Sour Chicken and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Roasted Sweet and Sour Chicken and Bell Peppers

Enjoy a vibrant medley of roasted chicken, bell peppers, and pineapples, drizzled with a tangy sweet and sour sauce. This dish features succulent chicken breast combined with crisp vegetables and a light touch of olive oil, creating a balanced, flavorful meal perfect for any time of the day.

NUTRITION

426kcal
Protein
45.1g
Fat
18.5g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Red Bell Pepper

1/2 cup sliced Red Onion

1/2 cup Pineapple Chunks

1 tbsp Olive Oil

1 tbsp Rice Vinegar

1 tsp Honey

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the chicken breast into bite-sized pieces. Slice the red bell pepper and red onion, and prepare pineapple chunks if not already done.

  • 3

    In a mixing bowl, whisk together the olive oil, rice vinegar, honey, minced garlic, salt, and pepper to form the sweet and sour sauce.

  • 4

    Combine the chicken pieces, bell pepper, onion, and pineapple in the bowl. Toss thoroughly until everything is evenly coated with the sauce.

  • 5

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

  • 6

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven, adjust seasoning if necessary, and serve hot.