Crispy Baked Sweet & Sour Chicken with Roasted Vegetables

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

Crispy Baked Sweet & Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet & Sour Chicken with Roasted Vegetables

Enjoy a vibrant, tangy twist on classic baked chicken with a sweet and sour glaze accented by juicy pineapple chunks and a medley of roasted vegetables. This dish blends tender, crispy chicken with caramelized bell peppers and broccoli for a satisfying, flavorful meal that's both nutritious and delicious.

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NUTRITION

335kcal
Protein
37.9g
Fat
4.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Pineapple Chunks

1/2 cup Red Bell Pepper

1/2 cup Broccoli Florets

1 tsp Low-Sodium Soy Sauce

1 tsp Cornstarch

1 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together the low-sodium soy sauce, cornstarch, and honey to create a light sweet and sour glaze.

  • 3

    Pat the chicken breast dry and lightly coat it with the glaze on both sides. Allow it to marinate for about 10 minutes.

  • 4

    Place the chicken on the prepared baking sheet. Surround the chicken with pineapple chunks, red bell pepper slices, and broccoli florets.

  • 5

    Drizzle any remaining glaze over the vegetables to enhance their flavor.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the edges turn crispy.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

Crispy Baked Sweet & Sour Chicken with Roasted Vegetables

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

Crispy Baked Sweet & Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet & Sour Chicken with Roasted Vegetables

Enjoy a vibrant, tangy twist on classic baked chicken with a sweet and sour glaze accented by juicy pineapple chunks and a medley of roasted vegetables. This dish blends tender, crispy chicken with caramelized bell peppers and broccoli for a satisfying, flavorful meal that's both nutritious and delicious.

NUTRITION

335kcal
Protein
37.9g
Fat
4.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Pineapple Chunks

1/2 cup Red Bell Pepper

1/2 cup Broccoli Florets

1 tsp Low-Sodium Soy Sauce

1 tsp Cornstarch

1 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together the low-sodium soy sauce, cornstarch, and honey to create a light sweet and sour glaze.

  • 3

    Pat the chicken breast dry and lightly coat it with the glaze on both sides. Allow it to marinate for about 10 minutes.

  • 4

    Place the chicken on the prepared baking sheet. Surround the chicken with pineapple chunks, red bell pepper slices, and broccoli florets.

  • 5

    Drizzle any remaining glaze over the vegetables to enhance their flavor.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the edges turn crispy.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.