Sheet Pan 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.

Sheet Pan Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Roasted Vegetables

Relish in a vibrant sheet pan meal where tender, sweet and sour chicken mingles with roasted bell peppers, onions, and pineapple. This dish balances tangy and slightly sweet notes with a savory chicken base, all cooked together for an easy, delicious, and nutritious dinner.

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NUTRITION

408kcal
Protein
35.3g
Fat
16.3g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Red Onion

1/2 cup Pineapple Chunks

1 tbsp Olive Oil

1 tsp Honey

1 tsp Soy Sauce

1 clove Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into bite-sized chunks and place them in a large bowl.

  • 3

    Slice the red bell pepper into strips and cut the red onion into wedges. Add these to the bowl along with pineapple chunks.

  • 4

    In a small bowl, whisk together olive oil, honey, soy sauce, minced garlic, and grated ginger to form the sweet and sour sauce.

  • 5

    Pour the sauce over the chicken and vegetables, tossing well to ensure everything is evenly coated.

  • 6

    Spread the chicken and vegetable mixture uniformly across the prepared sheet pan.

  • 7

    Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even cooking. The chicken should be cooked through and vegetables tender with slight caramelization.

  • 8

    Remove from the oven and serve immediately while warm.

Sheet Pan 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.

Sheet Pan Sweet and Sour Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Sweet and Sour Chicken with Roasted Vegetables

Relish in a vibrant sheet pan meal where tender, sweet and sour chicken mingles with roasted bell peppers, onions, and pineapple. This dish balances tangy and slightly sweet notes with a savory chicken base, all cooked together for an easy, delicious, and nutritious dinner.

NUTRITION

408kcal
Protein
35.3g
Fat
16.3g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Red Onion

1/2 cup Pineapple Chunks

1 tbsp Olive Oil

1 tsp Honey

1 tsp Soy Sauce

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into bite-sized chunks and place them in a large bowl.

  • 3

    Slice the red bell pepper into strips and cut the red onion into wedges. Add these to the bowl along with pineapple chunks.

  • 4

    In a small bowl, whisk together olive oil, honey, soy sauce, minced garlic, and grated ginger to form the sweet and sour sauce.

  • 5

    Pour the sauce over the chicken and vegetables, tossing well to ensure everything is evenly coated.

  • 6

    Spread the chicken and vegetable mixture uniformly across the prepared sheet pan.

  • 7

    Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even cooking. The chicken should be cooked through and vegetables tender with slight caramelization.

  • 8

    Remove from the oven and serve immediately while warm.