Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Mix olive oil, soy sauce, garlic powder, onion powder, paprika, salt, and pepper in a small bowl.
- Rub the mixture over the chicken breasts and place on the prepared sheet pan.
- Arrange pineapple chunks, bell peppers, and zucchini around the chicken on the sheet pan.
- Bake for 25-30 minutes until chicken is cooked through and vegetables are tender.
- Serve hot with your favorite side or garnish with fresh herbs if desired.
Notes
- You can substitute chicken breasts with thighs for juicier results.
- Adjust soy sauce amount for more or less saltiness.
- Best served with steamed rice or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 10g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg