Crispy Baked 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.

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant twist on classic sweet and sour chicken with a crispy baked chicken breast paired with tender roasted red bell pepper and juicy pineapple chunks. The dish features a tangy homemade sauce made from pineapple juice and rice vinegar, lightly sweetened, for an added burst of tropical flavor that complements the savory and smoky roasted vegetables. This balanced meal is both satisfying and delicious.

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NUTRITION

349kcal
Protein
37.2g
Fat
9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 large Red Bell Pepper (~150g)

1/2 cup Pineapple Chunks (~82g)

2 tbsp Pineapple Juice (~30g)

1 tbsp Rice Vinegar (~15g)

1 tsp Olive Oil (~4.5g)

2 cloves Garlic

1 tsp Fresh Ginger

Salt and Pepper to taste

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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 pineapple juice, rice vinegar, minced garlic, grated ginger, salt, and pepper to create the sweet and sour sauce.

  • 3

    Place the chicken breast on a cutting board and gently score the surface, then lightly season with salt and pepper.

  • 4

    Dip the chicken into the sauce, ensuring it is evenly coated. For extra crispiness, allow it to marinate for 10 minutes.

  • 5

    Place the chicken on the prepared baking sheet. Arrange the sliced red bell pepper and pineapple chunks around the chicken.

  • 6

    Drizzle olive oil over the vegetables and toss gently to coat.

  • 7

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and has a slightly crispy exterior, and the vegetables are neatly roasted.

  • 8

    Halfway through baking, spoon some of the remaining sauce over the chicken and vegetables for an extra boost of flavor.

  • 9

    Remove from oven and let rest for 5 minutes before serving.

Crispy Baked 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.

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers and Pineapple

Enjoy a vibrant twist on classic sweet and sour chicken with a crispy baked chicken breast paired with tender roasted red bell pepper and juicy pineapple chunks. The dish features a tangy homemade sauce made from pineapple juice and rice vinegar, lightly sweetened, for an added burst of tropical flavor that complements the savory and smoky roasted vegetables. This balanced meal is both satisfying and delicious.

NUTRITION

349kcal
Protein
37.2g
Fat
9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 large Red Bell Pepper (~150g)

1/2 cup Pineapple Chunks (~82g)

2 tbsp Pineapple Juice (~30g)

1 tbsp Rice Vinegar (~15g)

1 tsp Olive Oil (~4.5g)

2 cloves Garlic

1 tsp Fresh Ginger

Salt and Pepper to taste

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 pineapple juice, rice vinegar, minced garlic, grated ginger, salt, and pepper to create the sweet and sour sauce.

  • 3

    Place the chicken breast on a cutting board and gently score the surface, then lightly season with salt and pepper.

  • 4

    Dip the chicken into the sauce, ensuring it is evenly coated. For extra crispiness, allow it to marinate for 10 minutes.

  • 5

    Place the chicken on the prepared baking sheet. Arrange the sliced red bell pepper and pineapple chunks around the chicken.

  • 6

    Drizzle olive oil over the vegetables and toss gently to coat.

  • 7

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and has a slightly crispy exterior, and the vegetables are neatly roasted.

  • 8

    Halfway through baking, spoon some of the remaining sauce over the chicken and vegetables for an extra boost of flavor.

  • 9

    Remove from oven and let rest for 5 minutes before serving.