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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant, one-pan meal featuring succulent roasted chicken breast paired with juicy pineapple chunks and crispy bell peppers, all tossed in a sweet and tangy marinade that delivers a perfect balance between savory and fruity flavors. This dish offers a delightful combination of textures with tender chicken and caramelized vegetables, making it an ideal choice for a healthy dinner.

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NUTRITION

337kcal
Protein
34.3g
Fat
8.6g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Pineapple Chunks

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Honey

1 tsp Apple Cider Vinegar

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, combine olive oil, honey, apple cider vinegar, garlic powder, salt, and black pepper to create a tangy marinade.

  • 3

    Place the chicken breast on the prepared sheet pan. Brush half of the marinade over the chicken.

  • 4

    Scatter the pineapple chunks and sliced red bell pepper around the chicken on the sheet pan.

  • 5

    Drizzle the remaining marinade over the pineapple and bell peppers, ensuring even coverage.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are slightly charred and crispy.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced, sweet and tangy roasted meal!

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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a vibrant, one-pan meal featuring succulent roasted chicken breast paired with juicy pineapple chunks and crispy bell peppers, all tossed in a sweet and tangy marinade that delivers a perfect balance between savory and fruity flavors. This dish offers a delightful combination of textures with tender chicken and caramelized vegetables, making it an ideal choice for a healthy dinner.

NUTRITION

337kcal
Protein
34.3g
Fat
8.6g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Pineapple Chunks

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Honey

1 tsp Apple Cider Vinegar

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, combine olive oil, honey, apple cider vinegar, garlic powder, salt, and black pepper to create a tangy marinade.

  • 3

    Place the chicken breast on the prepared sheet pan. Brush half of the marinade over the chicken.

  • 4

    Scatter the pineapple chunks and sliced red bell pepper around the chicken on the sheet pan.

  • 5

    Drizzle the remaining marinade over the pineapple and bell peppers, ensuring even coverage.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are slightly charred and crispy.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced, sweet and tangy roasted meal!