Description
This sweet and savory chicken bake is a perfect weeknight dinner option that combines tender chicken breasts with vibrant vegetables and a delicious sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup mixed bell peppers, chopped (red, green, yellow)
- 1 cup pineapple chunks (fresh or canned)
- 1 medium onion, chopped
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1 tsp garlic powder
Instructions
- Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper; arrange in the baking dish.
- Chop bell peppers, onion, and pineapple into bite-sized pieces.
- In a bowl, combine soy sauce, brown sugar, rice vinegar, and garlic powder until well mixed.
- Pour the sauce over the chicken and add the chopped vegetables; toss to coat evenly.
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly.
Notes
- This dish can be served over rice or quinoa for a complete meal.
- Feel free to adjust the vegetable mix based on what you have available.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 300
- Sugar: 22g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg