Sheet Pan Sweet and Sour Chicken with 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 Sour Chicken with Crispy Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Crispy Bell Peppers

Enjoy a vibrant and balanced meal where succulent chicken breast meets crisp bell peppers in a tangy sweet and sour glaze. The interplay of flavors from the light soy and sweet sauces, accented by a hint of toasted sesame oil, creates an enticing dish that is as nutritious as it is delicious.

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NUTRITION

375kcal
Protein
43.2g
Fat
9.8g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup sliced Bell Peppers (149g)

1/4 cup Pineapple Chunks (41g)

1 tbsp Light Soy Sauce (15g)

2 tbsp Sweet and Sour Sauce (30g)

1 tsp Sesame Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a bowl, combine the light soy sauce and sweet and sour sauce. Add the chicken breast and toss to coat evenly. Let it marinate for 10 minutes.

  • 3

    In a separate bowl, toss the sliced bell peppers with sesame oil until well coated.

  • 4

    Lay the marinated chicken and bell peppers on the prepared sheet pan in a single layer.

  • 5

    Bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.

  • 6

    Once baked, top the dish with pineapple chunks for a burst of sweetness and serve immediately.

Sheet Pan Sweet and Sour Chicken with 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 Sour Chicken with Crispy Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Crispy Bell Peppers

Enjoy a vibrant and balanced meal where succulent chicken breast meets crisp bell peppers in a tangy sweet and sour glaze. The interplay of flavors from the light soy and sweet sauces, accented by a hint of toasted sesame oil, creates an enticing dish that is as nutritious as it is delicious.

NUTRITION

375kcal
Protein
43.2g
Fat
9.8g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup sliced Bell Peppers (149g)

1/4 cup Pineapple Chunks (41g)

1 tbsp Light Soy Sauce (15g)

2 tbsp Sweet and Sour Sauce (30g)

1 tsp Sesame Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a bowl, combine the light soy sauce and sweet and sour sauce. Add the chicken breast and toss to coat evenly. Let it marinate for 10 minutes.

  • 3

    In a separate bowl, toss the sliced bell peppers with sesame oil until well coated.

  • 4

    Lay the marinated chicken and bell peppers on the prepared sheet pan in a single layer.

  • 5

    Bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.

  • 6

    Once baked, top the dish with pineapple chunks for a burst of sweetness and serve immediately.