Sheet Pan Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

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

Sheet Pan Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant balance of tangy sweet and sour flavors in this crispy sheet pan chicken dish. Tender, lean chicken breast is elevated with a sticky pineapple glaze and roasted bell peppers for a colorful, irresistible meal that’s as nutritious as it is delicious.

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NUTRITION

353kcal
Protein
40.5g
Fat
9.3g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (approx 198g)

1.5 cups Mixed Bell Peppers (approx 150g)

0.5 cup Pineapple Chunks (approx 82g)

1 tsp Olive Oil

2 tbsp Pineapple Juice

1 tsp Rice Vinegar

0.5 tsp Cornstarch

2 cloves Garlic (minced)

1 tsp Fresh Ginger (grated)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the chicken breast into bite-sized pieces and place them on a sheet pan lined with parchment paper.

  • 3

    Toss the chicken with olive oil, salt, and pepper. In a small bowl, mix the pineapple juice, rice vinegar, minced garlic, grated ginger, and cornstarch to create the sweet and sour marinade.

  • 4

    Drizzle about half of the marinade over the chicken, ensuring even coverage.

  • 5

    Scatter the mixed bell peppers and pineapple chunks around the chicken on the sheet pan.

  • 6

    Pour the remaining marinade over the vegetables and fruit.

  • 7

    Place the sheet pan in the oven and roast for 18-22 minutes, turning halfway through, until the chicken is cooked through and lightly crispy on the edges.

  • 8

    Once done, remove from the oven and serve hot, enjoying the vibrant flavors and balanced textures.

Sheet Pan Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

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

Sheet Pan Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant balance of tangy sweet and sour flavors in this crispy sheet pan chicken dish. Tender, lean chicken breast is elevated with a sticky pineapple glaze and roasted bell peppers for a colorful, irresistible meal that’s as nutritious as it is delicious.

NUTRITION

353kcal
Protein
40.5g
Fat
9.3g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (approx 198g)

1.5 cups Mixed Bell Peppers (approx 150g)

0.5 cup Pineapple Chunks (approx 82g)

1 tsp Olive Oil

2 tbsp Pineapple Juice

1 tsp Rice Vinegar

0.5 tsp Cornstarch

2 cloves Garlic (minced)

1 tsp Fresh Ginger (grated)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Cut the chicken breast into bite-sized pieces and place them on a sheet pan lined with parchment paper.

  • 3

    Toss the chicken with olive oil, salt, and pepper. In a small bowl, mix the pineapple juice, rice vinegar, minced garlic, grated ginger, and cornstarch to create the sweet and sour marinade.

  • 4

    Drizzle about half of the marinade over the chicken, ensuring even coverage.

  • 5

    Scatter the mixed bell peppers and pineapple chunks around the chicken on the sheet pan.

  • 6

    Pour the remaining marinade over the vegetables and fruit.

  • 7

    Place the sheet pan in the oven and roast for 18-22 minutes, turning halfway through, until the chicken is cooked through and lightly crispy on the edges.

  • 8

    Once done, remove from the oven and serve hot, enjoying the vibrant flavors and balanced textures.