Crispy Baked 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.

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant twist on classic sweet and sour chicken made healthier with a crispy baked technique. Tender chicken breast is glazed in a tangy, slightly sweet sauce and paired with roasted bell peppers that add vivid color and a burst of flavor. This dish delights with its balance of savory, sweet, and tangy notes, offering a clean yet satisfying meal perfect for your lean dining goals.

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NUTRITION

324kcal
Protein
42.4g
Fat
6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

2 medium Bell Peppers

1/4 cup Pineapple Chunks

1 tsp Honey

1 tbsp Low-Sodium Soy Sauce

1 tbsp Apple Cider Vinegar

1/2 tsp Cornstarch

1 tsp Olive Oil

2 cloves Garlic, minced

1 tsp Fresh Ginger, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together the pineapple chunks, honey, low-sodium soy sauce, apple cider vinegar, cornstarch, minced garlic, and minced ginger until well combined to form your sweet and sour sauce.

  • 3

    Place the chicken breast on a cutting board and pat dry with a paper towel. Using a fork, lightly score the surface to allow the sauce to penetrate.

  • 4

    Coat the chicken breast evenly with half of the sauce. For extra crispiness, let the chicken rest for 5 minutes at room temperature.

  • 5

    Slice the bell peppers into strips. Toss them with olive oil, salt, and pepper if desired, then spread evenly on the baking sheet.

  • 6

    Place both the chicken and the bell peppers in the preheated oven. Roast the bell peppers for about 20 minutes until they are tender and slightly charred on the edges.

  • 7

    Bake the chicken for 18-20 minutes or until it reaches an internal temperature of 165°F. In the last 5 minutes of baking, brush the remaining sauce over the chicken for a glossy finish.

  • 8

    Once cooked, remove the chicken and peppers from the oven. Slice the chicken, arrange it on a plate with the roasted bell peppers, and drizzle any extra sauce on top.

  • 9

    Serve immediately and enjoy your wholesome, crispy baked sweet and sour chicken dish!

Crispy Baked 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.

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken with Roasted Bell Peppers

Enjoy a vibrant twist on classic sweet and sour chicken made healthier with a crispy baked technique. Tender chicken breast is glazed in a tangy, slightly sweet sauce and paired with roasted bell peppers that add vivid color and a burst of flavor. This dish delights with its balance of savory, sweet, and tangy notes, offering a clean yet satisfying meal perfect for your lean dining goals.

NUTRITION

324kcal
Protein
42.4g
Fat
6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

2 medium Bell Peppers

1/4 cup Pineapple Chunks

1 tsp Honey

1 tbsp Low-Sodium Soy Sauce

1 tbsp Apple Cider Vinegar

1/2 tsp Cornstarch

1 tsp Olive Oil

2 cloves Garlic, minced

1 tsp Fresh Ginger, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together the pineapple chunks, honey, low-sodium soy sauce, apple cider vinegar, cornstarch, minced garlic, and minced ginger until well combined to form your sweet and sour sauce.

  • 3

    Place the chicken breast on a cutting board and pat dry with a paper towel. Using a fork, lightly score the surface to allow the sauce to penetrate.

  • 4

    Coat the chicken breast evenly with half of the sauce. For extra crispiness, let the chicken rest for 5 minutes at room temperature.

  • 5

    Slice the bell peppers into strips. Toss them with olive oil, salt, and pepper if desired, then spread evenly on the baking sheet.

  • 6

    Place both the chicken and the bell peppers in the preheated oven. Roast the bell peppers for about 20 minutes until they are tender and slightly charred on the edges.

  • 7

    Bake the chicken for 18-20 minutes or until it reaches an internal temperature of 165°F. In the last 5 minutes of baking, brush the remaining sauce over the chicken for a glossy finish.

  • 8

    Once cooked, remove the chicken and peppers from the oven. Slice the chicken, arrange it on a plate with the roasted bell peppers, and drizzle any extra sauce on top.

  • 9

    Serve immediately and enjoy your wholesome, crispy baked sweet and sour chicken dish!