Crispy Baked Chicken with Sweet and Sour Roasted Vegetables

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

Crispy Baked Chicken with Sweet and Sour Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Sweet and Sour Roasted Vegetables

Enjoy a harmonious blend of savory crispy baked chicken paired with vibrant, sweet and tangy roasted vegetables. This dish marries the lean and tender chicken breast with a medley of red bell pepper, zucchini, and carrot, all tossed in a delicate sweet and sour glaze, making every bite a textural delight and a balanced nutritional treat.

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NUTRITION

400kcal
Protein
36g
Fat
16.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

1 tablespoon Olive Oil

2 tablespoons Sweet and Sour Sauce

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the red bell pepper, zucchini, and carrot into bite-sized pieces.

  • 3

    In a mixing bowl, toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 4

    Spread the seasoned vegetables evenly on half of the baking sheet.

  • 5

    Pat the chicken breast dry with a paper towel, season lightly with salt and pepper, and place it on the other half of the baking sheet.

  • 6

    Bake the chicken and vegetables for about 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Once roasted, drizzle the vegetables with the sweet and sour sauce and give them a gentle toss to coat evenly.

  • 8

    Plate the crispy baked chicken alongside the sweet and sour roasted vegetables, and serve warm.

Crispy Baked Chicken with Sweet and Sour Roasted Vegetables

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

Crispy Baked Chicken with Sweet and Sour Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Sweet and Sour Roasted Vegetables

Enjoy a harmonious blend of savory crispy baked chicken paired with vibrant, sweet and tangy roasted vegetables. This dish marries the lean and tender chicken breast with a medley of red bell pepper, zucchini, and carrot, all tossed in a delicate sweet and sour glaze, making every bite a textural delight and a balanced nutritional treat.

NUTRITION

400kcal
Protein
36g
Fat
16.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

1 tablespoon Olive Oil

2 tablespoons Sweet and Sour Sauce

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the red bell pepper, zucchini, and carrot into bite-sized pieces.

  • 3

    In a mixing bowl, toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 4

    Spread the seasoned vegetables evenly on half of the baking sheet.

  • 5

    Pat the chicken breast dry with a paper towel, season lightly with salt and pepper, and place it on the other half of the baking sheet.

  • 6

    Bake the chicken and vegetables for about 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Once roasted, drizzle the vegetables with the sweet and sour sauce and give them a gentle toss to coat evenly.

  • 8

    Plate the crispy baked chicken alongside the sweet and sour roasted vegetables, and serve warm.