Pan-Seared 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.

Pan-Seared Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring juicy pan-seared chicken breast tossed in a sweet and tangy pineapple-infused sauce, complemented by a colorful medley of roasted bell peppers, broccoli, and snap peas. This balance of flavors creates a satisfying, nutrient-dense meal perfect for dinner.

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NUTRITION

328kcal
Protein
37.5g
Fat
8.5g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Pineapple Chunks

1/2 cup Sliced Red Bell Pepper

1/2 cup Broccoli Florets

1/2 cup Snap Peas

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Olive Oil

2 cloves Fresh Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a bowl, toss the red bell pepper, broccoli florets, and snap peas with olive oil and a pinch of salt. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, season the chicken breast lightly with salt and pepper. Heat a non-stick skillet over medium-high heat.

  • 4

    Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Place the chicken in the pan and cook for 4-5 minutes per side until golden and cooked through.

  • 5

    During the last minute of cooking, add the pineapple chunks, low-sodium soy sauce, and honey to the skillet. Allow the sauce to warm and lightly glaze the chicken, stirring gently to coat evenly.

  • 6

    Plate the pan-seared chicken with the roasted vegetables on the side. Drizzle any remaining sauce from the skillet over the chicken and serve immediately.

Pan-Seared 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.

Pan-Seared Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sweet and Sour Chicken with Roasted Vegetables

Enjoy a vibrant dish featuring juicy pan-seared chicken breast tossed in a sweet and tangy pineapple-infused sauce, complemented by a colorful medley of roasted bell peppers, broccoli, and snap peas. This balance of flavors creates a satisfying, nutrient-dense meal perfect for dinner.

NUTRITION

328kcal
Protein
37.5g
Fat
8.5g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Pineapple Chunks

1/2 cup Sliced Red Bell Pepper

1/2 cup Broccoli Florets

1/2 cup Snap Peas

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Olive Oil

2 cloves Fresh Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a bowl, toss the red bell pepper, broccoli florets, and snap peas with olive oil and a pinch of salt. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, season the chicken breast lightly with salt and pepper. Heat a non-stick skillet over medium-high heat.

  • 4

    Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Place the chicken in the pan and cook for 4-5 minutes per side until golden and cooked through.

  • 5

    During the last minute of cooking, add the pineapple chunks, low-sodium soy sauce, and honey to the skillet. Allow the sauce to warm and lightly glaze the chicken, stirring gently to coat evenly.

  • 6

    Plate the pan-seared chicken with the roasted vegetables on the side. Drizzle any remaining sauce from the skillet over the chicken and serve immediately.