Chicken Breast with Pineapple and Chili Sauce

Recipe makes 4 servings

Ingredients:

4 boneless, skinless chicken breasts (about 21oz/600g total)
1 small zucchini, sliced
1 medium red bell pepper, chopped
2-3 slices of fresh pineapple, (about 60g total)
2 Tbsp olive oil
¼ cup chili sauce (sugar-free or low-carb)
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
For Garnish:
Lemon wedges
2-3 spring onions, finely chopped

Instructions:

Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.

Pat the chicken breasts dry with a paper towel. Season both sides with smoked paprika, garlic powder, salt, and black pepper.

Place the chicken breasts in the baking dish. Pour the chili sauce over the chicken, ensuring they are evenly coated.

Add the pineapple slices around the chicken.

Bake the chicken in the preheated oven for 20 minutes.

Remove the dish from the oven. Add the sliced zucchini and chopped bell pepper around the chicken. Drizzle the vegetables with olive oil and toss gently to coat them in the sauce.

Return the dish to the oven and bake for an additional 15-20 minutes, or until the chicken is fully cooked through and the vegetables are tender.

Remove the dish from the oven. Garnish with lemon wedges and sprinkle the chopped spring onions over the top.

Nutritional breakdown per serving  (recipe makes 4 servings)

344 Calories
47g Protein
13.7g Fat
1.2g Fiber
5.7g Total Carbs
4.5g NET Carbs