Crispy Baked Sweet and 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 and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender, crispy baked chicken dressed in a tangy-sweet sauce, paired with a colorful medley of roasted vegetables. The combination of succulent chicken, juicy pineapple, and crisp vegetables results in a balanced dish that delights every palate.

Try 7 days free, then $12.99 / mo.

NUTRITION

334kcal
Protein
38.7g
Fat
4.4g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Pineapple Chunks (drained)

1/2 cup Mixed Bell Peppers (diced)

1/2 cup Broccoli Florets

1 small Carrot (sliced)

1 tbsp Low Sodium Soy Sauce

1/2 tbsp Honey

1 tbsp Rice Vinegar

1 tsp Cornstarch

Olive Oil Cooking Spray

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the pineapple chunks, low sodium soy sauce, honey, rice vinegar, and cornstarch to form the sweet and sour sauce. Stir until the cornstarch is fully dissolved.

  • 3

    Lightly spray a baking sheet with olive oil cooking spray. Arrange the chicken breast on the baking sheet.

  • 4

    Brush the chicken breast with half of the sweet and sour sauce.

  • 5

    Surround the chicken with diced bell peppers, broccoli florets, and sliced carrot. Drizzle any remaining sauce evenly over the vegetables.

  • 6

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

  • 7

    For an extra crispy texture, broil the dish for an additional 2-3 minutes at the end, keeping a close watch to prevent burning.

  • 8

    Remove from the oven, let rest briefly, and serve hot.

Crispy Baked Sweet and 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 and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring tender, crispy baked chicken dressed in a tangy-sweet sauce, paired with a colorful medley of roasted vegetables. The combination of succulent chicken, juicy pineapple, and crisp vegetables results in a balanced dish that delights every palate.

NUTRITION

334kcal
Protein
38.7g
Fat
4.4g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Pineapple Chunks (drained)

1/2 cup Mixed Bell Peppers (diced)

1/2 cup Broccoli Florets

1 small Carrot (sliced)

1 tbsp Low Sodium Soy Sauce

1/2 tbsp Honey

1 tbsp Rice Vinegar

1 tsp Cornstarch

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the pineapple chunks, low sodium soy sauce, honey, rice vinegar, and cornstarch to form the sweet and sour sauce. Stir until the cornstarch is fully dissolved.

  • 3

    Lightly spray a baking sheet with olive oil cooking spray. Arrange the chicken breast on the baking sheet.

  • 4

    Brush the chicken breast with half of the sweet and sour sauce.

  • 5

    Surround the chicken with diced bell peppers, broccoli florets, and sliced carrot. Drizzle any remaining sauce evenly over the vegetables.

  • 6

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

  • 7

    For an extra crispy texture, broil the dish for an additional 2-3 minutes at the end, keeping a close watch to prevent burning.

  • 8

    Remove from the oven, let rest briefly, and serve hot.