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.

Baked Sweet & Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Sweet & Sour Chicken with Roasted Vegetables

Savor tender baked chicken breast glazed with a homemade sweet and sour sauce, accompanied by a colorful medley of roasted bell peppers, zucchini, and red onions, all perfectly paired with a side of fluffy brown rice. This balanced dish delivers bright flavors, a hint of tang, and a satisfying crunch in every bite, making it a delightful option for any meal.

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NUTRITION

340kcal
Protein
39.2g
Fat
9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Pineapple Juice

1 tbsp Rice Vinegar

1 tsp Soy Sauce

1 cup Mixed Vegetables (red bell pepper, zucchini, red onion)

1 tsp Olive Oil

1/4 cup Cooked Brown Rice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking tray lined with parchment paper.

  • 3

    In a small bowl, whisk together the pineapple juice, rice vinegar, and soy sauce to create the sweet and sour glaze.

  • 4

    Brush the chicken generously with the glaze, reserving a little for later.

  • 5

    Toss the mixed vegetables with olive oil, salt, and pepper, and spread them around the chicken on the baking tray.

  • 6

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

  • 7

    Midway through baking, brush the chicken with the remaining glaze to intensify the flavor.

  • 8

    Meanwhile, prepare the cooked brown rice if not already done.

  • 9

    Serve the baked chicken and roasted vegetables over a bed of brown rice, drizzling any extra pan juices over the top.

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.

Baked Sweet & Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Sweet & Sour Chicken with Roasted Vegetables

Savor tender baked chicken breast glazed with a homemade sweet and sour sauce, accompanied by a colorful medley of roasted bell peppers, zucchini, and red onions, all perfectly paired with a side of fluffy brown rice. This balanced dish delivers bright flavors, a hint of tang, and a satisfying crunch in every bite, making it a delightful option for any meal.

NUTRITION

340kcal
Protein
39.2g
Fat
9g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 tbsp Pineapple Juice

1 tbsp Rice Vinegar

1 tsp Soy Sauce

1 cup Mixed Vegetables (red bell pepper, zucchini, red onion)

1 tsp Olive Oil

1/4 cup Cooked Brown Rice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking tray lined with parchment paper.

  • 3

    In a small bowl, whisk together the pineapple juice, rice vinegar, and soy sauce to create the sweet and sour glaze.

  • 4

    Brush the chicken generously with the glaze, reserving a little for later.

  • 5

    Toss the mixed vegetables with olive oil, salt, and pepper, and spread them around the chicken on the baking tray.

  • 6

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

  • 7

    Midway through baking, brush the chicken with the remaining glaze to intensify the flavor.

  • 8

    Meanwhile, prepare the cooked brown rice if not already done.

  • 9

    Serve the baked chicken and roasted vegetables over a bed of brown rice, drizzling any extra pan juices over the top.