Sheet Pan Sweet and Sour Chicken and Broccoli

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

Sheet Pan Sweet and Sour Chicken and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken and Broccoli

A vibrant sheet pan dinner featuring tender, juicy chicken breast mingled with crisp broccoli, red bell pepper, and tangy pineapple chunks, all tossed in a delightful sweet and sour marinade. This one-pan meal combines savory and fruity notes for a balanced, nourishing dish perfect for a busy evening.

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NUTRITION

504kcal
Protein
57.2g
Fat
8.1g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli, chopped

1/2 medium Red Bell Pepper

1/2 cup Pineapple Chunks

1/4 cup Pineapple Juice

1 tsp Honey

1 tsp Rice Vinegar

2 cloves Garlic

1 tsp Fresh Ginger

2 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into uniform bite-sized pieces and place them on the sheet pan.

  • 3

    Chop broccoli into florets and slice the red bell pepper into strips. Add them along with the pineapple chunks to the pan.

  • 4

    In a small bowl, combine pineapple juice, honey, rice vinegar, minced garlic, grated ginger, olive oil, salt, and pepper. Whisk until well blended.

  • 5

    Drizzle the sweet and sour marinade evenly over the chicken and vegetables, ensuring everything is well coated.

  • 6

    Toss the ingredients gently to mix.

  • 7

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

  • 8

    Serve immediately and enjoy this balanced, flavorful meal.

Sheet Pan Sweet and Sour Chicken and Broccoli

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

Sheet Pan Sweet and Sour Chicken and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken and Broccoli

A vibrant sheet pan dinner featuring tender, juicy chicken breast mingled with crisp broccoli, red bell pepper, and tangy pineapple chunks, all tossed in a delightful sweet and sour marinade. This one-pan meal combines savory and fruity notes for a balanced, nourishing dish perfect for a busy evening.

NUTRITION

504kcal
Protein
57.2g
Fat
8.1g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli, chopped

1/2 medium Red Bell Pepper

1/2 cup Pineapple Chunks

1/4 cup Pineapple Juice

1 tsp Honey

1 tsp Rice Vinegar

2 cloves Garlic

1 tsp Fresh Ginger

2 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into uniform bite-sized pieces and place them on the sheet pan.

  • 3

    Chop broccoli into florets and slice the red bell pepper into strips. Add them along with the pineapple chunks to the pan.

  • 4

    In a small bowl, combine pineapple juice, honey, rice vinegar, minced garlic, grated ginger, olive oil, salt, and pepper. Whisk until well blended.

  • 5

    Drizzle the sweet and sour marinade evenly over the chicken and vegetables, ensuring everything is well coated.

  • 6

    Toss the ingredients gently to mix.

  • 7

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

  • 8

    Serve immediately and enjoy this balanced, flavorful meal.