Baked Sweet and Sour Chicken with Fresh Pineapple and 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 Fresh Pineapple and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Baked Sweet and Sour Chicken with Fresh Pineapple and Bell Peppers

Enjoy a burst of tropical flavors with this baked sweet and sour chicken, featuring juicy chicken breast baked to perfection with fresh pineapple chunks and crisp bell peppers. A tangy pineapple sauce ties it all together for a vibrant, satisfying meal.

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NUTRITION

402kcal
Protein
41.5g
Fat
9.1g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Fresh Pineapple Chunks (165g)

1/2 medium Red Bell Pepper (60g)

1/2 medium Green Bell Pepper (60g)

1/4 cup Pineapple Juice (60g)

1 tsp Honey (7g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

1/2 tsp Fresh Ginger

1 tsp Apple Cider Vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

  • 2

    In a small bowl, whisk together the pineapple juice, honey, olive oil, apple cider vinegar, minced garlic, and grated fresh ginger to form the sweet and sour sauce.

  • 3

    Place the chicken breast on the prepared baking tray and brush both sides generously with the sauce. Allow the chicken to marinate for at least 10 minutes if time allows.

  • 4

    Arrange the pineapple chunks, red bell pepper, and green bell pepper around the chicken on the tray.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), stirring the vegetables halfway through to ensure even cooking.

  • 6

    Once done, remove from the oven and drizzle any remaining sauce from the tray over the chicken and vegetables. Serve warm.

Baked Sweet and Sour Chicken with Fresh Pineapple and 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 Fresh Pineapple and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Baked Sweet and Sour Chicken with Fresh Pineapple and Bell Peppers

Enjoy a burst of tropical flavors with this baked sweet and sour chicken, featuring juicy chicken breast baked to perfection with fresh pineapple chunks and crisp bell peppers. A tangy pineapple sauce ties it all together for a vibrant, satisfying meal.

NUTRITION

402kcal
Protein
41.5g
Fat
9.1g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Fresh Pineapple Chunks (165g)

1/2 medium Red Bell Pepper (60g)

1/2 medium Green Bell Pepper (60g)

1/4 cup Pineapple Juice (60g)

1 tsp Honey (7g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

1/2 tsp Fresh Ginger

1 tsp Apple Cider Vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

  • 2

    In a small bowl, whisk together the pineapple juice, honey, olive oil, apple cider vinegar, minced garlic, and grated fresh ginger to form the sweet and sour sauce.

  • 3

    Place the chicken breast on the prepared baking tray and brush both sides generously with the sauce. Allow the chicken to marinate for at least 10 minutes if time allows.

  • 4

    Arrange the pineapple chunks, red bell pepper, and green bell pepper around the chicken on the tray.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), stirring the vegetables halfway through to ensure even cooking.

  • 6

    Once done, remove from the oven and drizzle any remaining sauce from the tray over the chicken and vegetables. Serve warm.