Description
A delicious and colorful sweet and sour chicken dish featuring a medley of peppers, pineapple, and a savory sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 large red bell pepper (cut into 1-inch pieces)
- 1 large green bell pepper (cut into 1-inch pieces)
- 1 large red onion (cut into 1-inch wedges)
- 20 oz canned pineapple chunks in juice (drained)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1/2 tsp red pepper flakes (optional, for heat)
- 2 green onions (sliced, for garnish)
- sesame seeds (for garnish)
- cooked rice or quinoa (for serving)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together all the sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using).
- Place the chicken, bell peppers, red onion, and drained pineapple chunks on the prepared baking sheet. Pour the sauce over the top and toss everything together until evenly coated.
- Spread the chicken and vegetables in a single layer on the baking sheet. Make sure not to overcrowd the pan, as this will cause the ingredients to steam instead of roast. Use two pans if necessary.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Remove from the oven and let it rest for a few minutes. Garnish with sliced green onions and sesame seeds. Serve warm over rice or quinoa.
Notes
- This dish is great for meal prep and can be stored in the refrigerator for up to 4 days.
- Feel free to add other vegetables such as broccoli or snap peas for extra color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg