Sheet Pan Sweet and Sour Chicken with Roasted 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 Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant and balanced dish featuring tender chicken breast, caramelized bell peppers, and tangy pineapple chunks, all roasted to perfection on a single sheet pan. The dish boasts a delightful mix of sweet and sour flavors with hints of garlic and ginger that elevate the juicy chicken, making it a perfect all-in-one meal.

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NUTRITION

380kcal
Protein
43.0g
Fat
7.1g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Green Bell Pepper

1/2 cup Pineapple Chunks

1/4 medium Red Onion

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Extra Virgin Olive Oil

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tsp Honey

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PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into 1-inch pieces ensuring even sizes for uniform cooking.

  • 3

    Core and slice the red and green bell peppers into strips. Cut the red onion into thin wedges.

  • 4

    In a small bowl, whisk together the soy sauce, rice vinegar, honey, minced garlic, and grated ginger.

  • 5

    Place the chicken, bell peppers, red onion, and pineapple chunks onto the sheet pan. Drizzle with olive oil and pour the sweet and sour sauce over the top for even coverage.

  • 6

    Toss the ingredients lightly to ensure all pieces are coated with the sauce and oil.

  • 7

    Roast in the preheated oven for 20-25 minutes, stirring halfway through to promote even cooking and caramelization.

  • 8

    Once the chicken is cooked through and the vegetables are tender with slight charred edges, remove the pan from the oven.

  • 9

    Serve warm directly from the pan or plate and enjoy the perfect balance of sweet and sour flavors.

Sheet Pan Sweet and Sour Chicken with Roasted 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 Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant and balanced dish featuring tender chicken breast, caramelized bell peppers, and tangy pineapple chunks, all roasted to perfection on a single sheet pan. The dish boasts a delightful mix of sweet and sour flavors with hints of garlic and ginger that elevate the juicy chicken, making it a perfect all-in-one meal.

NUTRITION

380kcal
Protein
43.0g
Fat
7.1g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Green Bell Pepper

1/2 cup Pineapple Chunks

1/4 medium Red Onion

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Extra Virgin Olive Oil

1 tbsp Low-Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tsp Honey

PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into 1-inch pieces ensuring even sizes for uniform cooking.

  • 3

    Core and slice the red and green bell peppers into strips. Cut the red onion into thin wedges.

  • 4

    In a small bowl, whisk together the soy sauce, rice vinegar, honey, minced garlic, and grated ginger.

  • 5

    Place the chicken, bell peppers, red onion, and pineapple chunks onto the sheet pan. Drizzle with olive oil and pour the sweet and sour sauce over the top for even coverage.

  • 6

    Toss the ingredients lightly to ensure all pieces are coated with the sauce and oil.

  • 7

    Roast in the preheated oven for 20-25 minutes, stirring halfway through to promote even cooking and caramelization.

  • 8

    Once the chicken is cooked through and the vegetables are tender with slight charred edges, remove the pan from the oven.

  • 9

    Serve warm directly from the pan or plate and enjoy the perfect balance of sweet and sour flavors.