Sheet Pan 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.

Sheet Pan Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant mix of tender, juicy chicken breast, roasted bell peppers, and hints of pineapple in a light sweet and sour glaze. This balanced and colorful dish offers a delightful medley of flavors and textures that are as satisfying as they are nourishing.

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NUTRITION

434kcal
Protein
56.3g
Fat
8.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/4 cup Pineapple Chunks

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tsp Fresh Ginger

1 clove Garlic

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F. Lightly line a sheet pan with parchment paper or a silicone baking mat.

  • 2

    Slice the red and yellow bell peppers into strips and mince the garlic and ginger.

  • 3

    In a small bowl, combine low-sodium soy sauce, rice vinegar, minced garlic, and ginger. Stir in pineapple chunks gently.

  • 4

    Place the chicken breast on the sheet pan and drizzle with olive oil. Season lightly with salt and pepper (if desired).

  • 5

    Arrange the bell pepper strips around the chicken.

  • 6

    Brush the chicken and peppers with the sweet and sour sauce mixture, ensuring an even coating.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the bell peppers are tender yet slightly charred.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Sheet Pan 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.

Sheet Pan Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant mix of tender, juicy chicken breast, roasted bell peppers, and hints of pineapple in a light sweet and sour glaze. This balanced and colorful dish offers a delightful medley of flavors and textures that are as satisfying as they are nourishing.

NUTRITION

434kcal
Protein
56.3g
Fat
8.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/4 cup Pineapple Chunks

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tsp Fresh Ginger

1 clove Garlic

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F. Lightly line a sheet pan with parchment paper or a silicone baking mat.

  • 2

    Slice the red and yellow bell peppers into strips and mince the garlic and ginger.

  • 3

    In a small bowl, combine low-sodium soy sauce, rice vinegar, minced garlic, and ginger. Stir in pineapple chunks gently.

  • 4

    Place the chicken breast on the sheet pan and drizzle with olive oil. Season lightly with salt and pepper (if desired).

  • 5

    Arrange the bell pepper strips around the chicken.

  • 6

    Brush the chicken and peppers with the sweet and sour sauce mixture, ensuring an even coating.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the bell peppers are tender yet slightly charred.

  • 8

    Remove from the oven and let rest for a few minutes before serving.